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Swiss-Chard, Potato, and Chickpea Stew

Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Don't worry if some of the potato slices break up during cooking; they'll just add to the country feeling.

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  • Servings: 4

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  • 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


  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. 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.


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.

Suggested Pairing

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.

Photo © Melanie Acevedo Published September 2013

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