- 1 pound Swiss chard, tough stems removed, leaves washed well and chopped
- 3 tablespoons olive oil
- 1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne
- 1 teaspoon salt
- 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 cup water
- 2 hard-cooked eggs, cut into wedges
How to make this recipe
- Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
- 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.
- 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.
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.
A cozy cold-weather stew, with its earthbound flavors, begs for a similarly rustic, full-bodied white wine. A white Côtes-du-Rhône from the warm and sunny south of France will fill the bill nicely.