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1 tablespoon plus 4 teaspoons extra-virgin olive oil
1 large onion, diced
3 to 4 medium potatoes (1 pound), scrubbed and cut into large chunks
2 plump cloves garlic, pressed
Pinch red pepper flakes
1 1/2 teaspoons paprika
1/4 cup chopped fresh parsley plus extra for garnish
1 28-ounce can peeled, diced tomatoes
2 tablespoons tomato paste
2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
15 ounces chicken stock, vegetable stock or water
Salt and pepper, to taste
1 bunch chard, stems removed and leaves coarsely chopped
Heat 1 tablespoon oil over high heat in a large nonstick sauté pan or Dutch oven. Add onion, potatoes, garlic, red pepper, paprika, thyme and parsley. Sauté for 2 minutes; lower heat to medium and cook, stirring occasionally, for 15 minutes. Add tomatoes, tomato paste, chickpeas and stock; season with salt and pepper, then cover and simmer for 15 minutes, or until potatoes are tender.
While stew is simmering, cook chard in a small amount of water until tender, approximately 7-10 minutes. Salt lightly.Garnish stew with chard (or mix together). Drizzle 1 teaspoon olive oil over each serving and garnish with remaining parsley.