Winter Greens, Potatoes and Chickpeas Stew
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.
- 1 Lb. Chard, stems removed (I used the rainbow variety) You could also use spinach or Kale or a combination of the greens.
- 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
- 1-2 Onions, rough chopped or even thinly sliced
- 2-3 Garlic Cloves-minced
- 3 Tblsp. Olive Oil
- 1 Tsp. Paprika
- 1/4 Tsp. Turmeric
- 1/8- 1/4 Tsp. Cayenne Pepper (depending how “hot” you want your stew)
- 1 Tsp. salt (optional)
- 4 C. of Vegetarian Base Bouillon or Chicken Stock, heated
- 2 C. (1-16 oz. can) of chickpeas, drained and rinsed (you can also use another type of white bean)
- 2 Hard Boiled Eggs, Sliced or cut into wedges (optional)
- One Tasty Tomato, Sliced (optional)
- Shaved Parmesan or Jack Cheese for topping (optional)
- Chopped Parsley for garnish (optional)
- Cook your greens any which way you wish; drain thoroughly and set aside.
- 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).
- 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.
- Serve the stew topped with the hard boiled eggs, tomato slices, cheese and chopped parsley.