Swiss Chard, Potato, And Chickpea Stew - cooking recipe

Ingredients

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

Preparation

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.