Recipe from Food And Wine
1 Lb Swiss Chard, stems removed, leaves chopped
3 TB Olive Oil
1 1/2 lbs Potatoes, peeled and sliced 3/4" thick
1 Onion, chopped
2 cloves Garlic, minced
1 tsp Paprika
1/4 tsp Turmeric
1/8 tsp Cayenne
1 tsp Salt
2 cups drained and rinsed canned Chickpeas (one 19 oz can)
3 cups Eatwell Chicken Broth or Vegetable Stock
1 cup Water
2 hard-cooked Eggs, cut into wedges
Bring a medium pot of salted water to boil. Add chard *and turnip greens if you saved them. 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. Stir frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt. Cook, stirring, until fragrant, about 1 minute. Add the cooked chard, chickpeas, broth, and water. Bring to a simmer, cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.