Swidd Chard, Potato and Chickpea Stew

Name: Swidd Chard, Potato and Chickpea Stew Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 lb Swiss Chard tough stems removed leaves washed and well chopped; 3 tbsp 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 tsp paprika; 1/4 tsp turmeric; 1/8 tsp cayenne pepper; 1 tsp salt; 2 cups drained and rinsed canned chickpeas (one 19 oz can); 4 cups low sodium chicken broth or homemade stock; 2 hard cooked eggs cut into wedges

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 lb Swiss Chard, tough stems removed , leaves washed and well chopped3 tbsp Olive Oil1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4 inch thick1 onion, chopped2 cloves garlic, minced1 tsp paprika1/4 tsp turmeric1/8 tsp cayenne pepper1 tsp salt2 cups drained and rinsed canned chickpeas (one 19 oz can)4 cups low sodium chicken broth or homemade stock2 hard cooked eggs, cut into wedges

Directions

For Chard: Bring a medium pot of salted water to boil. Add the chard and cook for 3 minutes. Drain thoroughly and keep aside.

For Potatoes: In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauge, 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.

To Serve: Add the cooked chard, chickpeas, broth and bring to a simmer and cook until the potatoes are tender - 20 minutes. Serve teh stew garnished with hard cooked eggs.

Serving Size: Makes 6 bowlfulls

Number of Servings: 6

Recipe submitted by SparkPeople user STENFRO1.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving