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Swiss Chard, Potato, and Chickpea Stew

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 chickpeas (drained and rinsed if canned)
  • 3 cups organic low-sodium vegetable broth
  • 1 cup water

Recipe

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. 

Adapted from Food and Wine

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