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Swiss-Chard, Potato, And Chickpea Stew


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1 pound Swiss chard, tough stems removed, leaves washed well and chopped

3 tablespoons olive oil

1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick

1 onion, chopped

2 cloves garlic, minced

1 teaspoon paprika

1/4 teaspoon turmeric

1/8 teaspoon cayenne

1 teaspoon salt

2 cups drained and rinsed canned chickpeas (one 19-ounce can)

3 cups canned low-sodium chicken broth or homemade stock

1 cup water

2 hard-cooked eggs, cut into wedges

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