Best Swiss Chard Potato And Chickpea Stew Recipes

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.

Swiss Chard, Potato, and Chickpea Stew image

Provided by lecole54

Categories Chard

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb swiss chard, tough stems removed, leaves washed well and chopped
3 tablespoons olive oil
1 1/2 lbs baking potatoes, peeled and sliced 3/4-inch thick (about 3)
1 onion, chopped
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 teaspoon salt
2 cups chickpeas, drained and rinsed (one 19-ounce can)
3 cups low sodium chicken broth
1 cup water
2 hard-boiled eggs, cut into wedges

Steps:

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 saute, 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. Serve the stew garnished with the hard-cooked eggs.

Nutrition Facts : Calories 485.1, Fat 15.8, SaturatedFat 2.8, Cholesterol 93.2, Sodium 1277.5, Carbohydrate 71.6, Fiber 10.9, Sugar 4.5, Protein 18.4