1 lb chard, tough stems removed, leaves washed well and chopped3 tablespoons olive oil1 1/2 lbs potatoes (about 3), peeled and sliced 3/4-inch thick1 onion, chopped2 cloves garlic, minced1 teaspoon paprika1/4 teaspoon turmeric1/8 teaspoon cayenne1 teaspoon salt
2 cups cooked chickpeas, drained and rinsed if canned
3 cups Field Day Organic Vegetable Broth or homemade stock1 cup water
2 hard-cooked eggs, cut into wedges
Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul.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. Serve the stew garnished with the hard-cooked eggs.
Adapted from Food and Wine
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This recipe was most recently featured in
Boston Organics Newsletter No. 10 of 2015.