POTATO, CHICKPEA AND SWISS CHARD STEW

POTATO, CHICKPEA AND SWISS CHARD STEW image

Number Of Ingredients 16

4 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1/2 pound tomatoes, chopped
1 teaspoon ground cumin
1 1/2 pounds baking potatoes, peeled and chopped
1 box low-sodium vegetable stock
1 can chickpeas (15 ounces), drained and rinsed
1 teaspoon garlic salt with parsley
1 teaspoon fresh ground pepper
1 teaspoon dried cilantro leaves
1 teaspoon salt
10 ounces Swiss chard, rinsed and chopped with large stems removed
Juice of 1/2 a lime
Salt and pepper to taste
Steamed rice for serving, 1 cup cooked rice per person

Steps:

Preheat olive oil in a large Dutch oven. Add onion and cook until translucent, about 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes and stir occasionally until tomatoes break down and start to sweeten, about 5 minutes. Add cumin and potatoes and cook 2 to 3 minutes longer. Add stock, chickpeas, garlic salt, pepper, cilantro and salt. Stir and cover to bring to a simmer. Add chard and cover, lowering heat to maintain simmer. Stir every couple of minutes until chard wilts and incorporates into stew. Continue to simmer until potatoes and chard are tender, about 15 minutes. Stir in lime juice. Taste and add additional salt and pepper if needed. Serve over steamed rice for a hearty one-dish meal.