Winter Greens, Potatoes and Chickpeas Stew

Serves 4

This is a nice soup for those desiring a vegetarian meal for a cool day’s lunch or dinner. The ingredients can be varied which I feel always adds interest to your dish. It’s also a complete protein meal so you don’t have to worry about having poultry, meat or fish as well.  Bon Appétit.

Ingredients:

1. 1 Lb. Chard, stems removed (I used the rainbow variety) You could also use spinach or Kale or a combination of the greens.
2. 1 ½ Lbs. Baking Potatoes (I used 2 large ones but 3 medium ones would be OK as well)-Sliced in 3/4 inch-slices
3. 1-2 Onions, rough chopped or even thinly sliced
4. 2-3 Garlic Cloves-minced
5. 3 Tblsp. Olive Oil
6. 1 Tsp. Paprika
7. 1/4 Tsp. Turmeric
8. 1/8- 1/4  Tsp. Cayenne Pepper (depending how “hot” you want your stew)
9. 1 Tsp. salt (optional)
10. 4 C. of  Vegetarian Base Bouillon or Chicken Stock, heated
11. 2 C. (1-16 oz. can) of chickpeas, drained and rinsed (you can also use another type of white bean)
12. 2 Hard Boiled Eggs, Sliced or cut into wedges (optional)
13. One Tasty Tomato, Sliced (optional)
14. Shaved Parmesan or Jack Cheese for topping (optional)
15. Chopped Parsley for garnish (optional)

Directions:

1. Cook your greens any which way you wish; drain thoroughly and set aside.
2. In a large stove top Dutch oven or similar kind of pot, heat the oil over medium heat and add the potatoes, onions and garlic cloves.  Sauté for 5-10 minutes—watching carefully and stirring quite often—until the potatoes have started to brown. Add to this the paprika, turmeric, salt and cayenne until the mixture smells fragrant (around 1-2 minutes).
3. Add the bouillon, greens and chickpeas and bring to a simmer.  Simmer with a tipped top for about 15 to 20 minutes—or till the potatoes are tender.
4. Serve the stew topped with the hard boiled eggs, tomato slices, cheese and chopped parsley.