Chard, Potato and Chickpea Stew

• 1 lb chard, tough stems removed, leaves washed well and chopped
• 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 a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.

2. In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauté, 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.

3. 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.