• Fast

Ingredients

1. 1 pound Swiss chard, tough stems removed, leaves washed well and chopped
2. 3 tablespoons olive oil
3. 1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
4. 1 onion, chopped
5. 2 cloves garlic, minced
6. 1 teaspoon paprika
7. 1/4 teaspoon turmeric
8. 1/8 teaspoon cayenne
9. 1 teaspoon salt
10. 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
11. 3 cups canned low-sodium chicken broth or homemade stock
12. 1 cup water
13. 2 hard-cooked eggs, cut into wedges

Directions

1. Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
2. 2 In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauté, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
3. Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.

Notes

Swiss chard is available with either reddish or light-green stalks. The red variety has a slightly stronger flavor, but the two are generally interchangeable.