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.