Ingredients for Swiss Chard Potato And Chickpea Stew
- 1 pound Swiss chard
- 2 tablespoons olive oil
- 1 1/2 pounds baking potatoes
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 (15 ounce) can chickpeas
- 3 cups low sodium chicken broth
- 1 cup water
- Hard Boiled Eggs (not used in recipe)
- 1 cup whole-wheat couscous
- fresh herbs (for garnish)
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How to Make Swiss Chard Potato And Chickpea Stew
- Bring a medium pot of salted water (about 6 cups) to a boil. Add 1 pound of Swiss chard and cook for 3 minutes until wilted.
- Drain the chard thoroughly and set aside.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add 1.5 pounds of diced potatoes and 1 medium onion (chopped) and sauté, stirring frequently, until the potatoes start to brown, about 5-7 minutes.
- Add 2 cloves of minced garlic, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1 teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
- Add the cooked chard, 1 (15-ounce) can of chickpeas (drained and rinsed), 3 cups of vegetable broth, and 1 cup of water.
- Bring to a simmer, reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.
- Meanwhile, prepare 1 cup of whole-wheat couscous according to package directions (usually involves boiling water and letting it sit).
- Serve the stew over a bed of couscous. Garnish with fresh herbs (like parsley or cilantro) if desired.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
17g
Fat
13g
Carbs
23g
