1 pound Swiss chard, tough stems removed, leaves washed well and chopped
3 tablespoons olive oil1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick1 onion, chopped2 cloves garlic, minced1 teaspoon paprika1/4 teaspoon turmeric1/8 teaspoon cayenne1 teaspoon salt2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3 cups organic low-sodium vegetable broth
1 cup water 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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This recipe was most recently featured in
Boston Organics Newsletter No. 49 of 2013.