Swiss-Chard, Potato, and Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb swiss chard, tough stems removed, leaves washed well and chopped3 Tbs olive oil1 1/2 lbs baking potatoes (about 3), peeled and sliced 3/4" thick1 onion, chopped2 cloves garlic, minced1 tsp paprika1/4 tsp tumeric1/8 tsp cayenne pepper1 tsp salt2 cups drained and rinsed canned chickpeas (one 19 oz can)3 cips canned low sodium chicken broth or homemade broth1 cup water4 hard cooked eggs, cut into wedges2 Tbsp cornstarch2 Tbsp water
FOR CHARD:
Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
FOR POTATOES:
In a dutch oven, heat the oil over moderate heat. Add the potatoes and onions and saure, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, tumeric, cayenne, and salt and cook, stirring until fragrant, about 1 minute.
TO SERVE: Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Mix in a cup the cornstarch and 2 Tbsp water and add to broth to thicken slightly. Serve the stew garnished with the hard cooked eggs on top (2 wedges/serving).
Courtesy of Cooking.com
Source: Quick from Scratch - Vegetable Main Dish
Number of Servings: 8
Recipe submitted by SparkPeople user PUSHWAIT.
Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
FOR POTATOES:
In a dutch oven, heat the oil over moderate heat. Add the potatoes and onions and saure, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, tumeric, cayenne, and salt and cook, stirring until fragrant, about 1 minute.
TO SERVE: Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Mix in a cup the cornstarch and 2 Tbsp water and add to broth to thicken slightly. Serve the stew garnished with the hard cooked eggs on top (2 wedges/serving).
Courtesy of Cooking.com
Source: Quick from Scratch - Vegetable Main Dish
Number of Servings: 8
Recipe submitted by SparkPeople user PUSHWAIT.
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 8.6 g
- Cholesterol: 106.2 mg
- Sodium: 755.4 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 7.3 g
- Protein: 10.2 g
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