Swiss-Chard, Potato, and Chickpea Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Swiss-Chard, Potato, and Chickpea Stew calories by ingredient
Introduction
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 the cooking; they'll just and to the country feeling.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 the cooking; they'll just and to the country feeling.
Number of Servings: 8
Ingredients
-
1 lb swiss chard, tough stems removed, leaves washed well and chopped
3 Tbs olive oil
1 1/2 lbs baking potatoes (about 3), peeled and sliced 3/4" thick
1 onion, chopped
2 cloves garlic, minced
1 tsp paprika
1/4 tsp tumeric
1/8 tsp cayenne pepper
1 tsp salt
2 cups drained and rinsed canned chickpeas (one 19 oz can)
3 cips canned low sodium chicken broth or homemade broth
1 cup water
4 hard cooked eggs, cut into wedges
2 Tbsp cornstarch
2 Tbsp water
Directions
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.