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Chard, Potato and Chickpea Stew


  • 1 lb chard, tough stems removed, leaves washed well and chopped. Can substitue other hardy greens like kale or collard.
  • 3 Tbsp olive oil
  • 1 1/2 lbs potatoes (about 3), peeled and sliced 3/4-inch thick
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne
  • 1 tsp salt
  • 2 cups cooked chickpeas, drained and rinsed if canned
  • 3 cups Organic Vegetable Broth or homemade stock
  • 1 cup water
  • 2 hard-cooked eggs, cut into wedges


Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul.

1. Bring medium pot of salted water to boil. Add chard and cook for 3 minutes. Drain thoroughly and set aside.

2. In Dutch oven, heat oil over moderate heat. Add potatoes and onion and sauté, stirring frequently, until potatoes start to brown, about 5 minutes. Add garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.

3. Add chickpeas, broth, and water. Bring to simmer and cook until potatoes are tender, about 15 minutes. Add cooked chard and heat through. Taste and adjust seasonings. Serve stew garnished with the hard-cooked eggs.

Adapted from Food and Wine

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