Chickpea, Potato and Tomato Stew with Chard

Chickpea, Potato and Tomato Stew with Chard
Servings: 4 Prep 15 mins Cook 45 mins Start to Finish 1 hr


  • 1 tablespoon plus 4 teaspoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 - 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
  • Pinch thyme
  • 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

Make It

1. Heat 1 tablespoon oil over high heat in a large nonstick saute pan or Dutch oven. Add onion, potatoes, garlic, red pepper, paprika, thyme and parsley. Saute 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.

2. 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.