Recipes Swiss-Chard, Potato, and Chickpea Stew 5.0 (4,591) 2 Reviews 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.Plus: More Vegetable Recipes and Tips By Food & Wine Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print