Swidd Chard, Potato and Chickpea Stew

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

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.