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.