Tonight we had a pleasant, peasant-y dish that incorporated the last of our CSA box veggies from the past week. It was a dish from Food & Wine that made good use of the potatoes, chard, and green garlic. Plus we got to use up another can of the Costco chickpeas. These are S&W brand and actually really tasty. Unfortunately, they aren't organic, but at something like 60 cents a can, these are an actual Costco money-saver for us. No normal family can use up a gallon size jar of mayo, but we can certainly polish off a small flat of chickpeas in decent time!
Here's the dish as assembled. I made a few tweaks to the recipe, which is featured below. We served the stew with buttered sourdough toast to soak up all the smoky broth.
Chard, Chickpea, and Potato Stew
Adapted from Food & Wine
2 tablespoons olive oil
1 1/2 pounds yellow potatoes, scrubbed and sliced into 3/4 inch thick slices (I used two medium, one small)
1 yellow onion, chopped
five stalks of green garlic, chopped (alternatively, use two or three cloves of garlic, minced)
1 bunch of Swiss chard, well washed, center stem removed, and sliced into ribbons
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
salt to taste
1 can of chickpeas, drained and rinsed
3 cups veggie broth
Heat olive oil in a deep saute pan, Dutch oven, or pot over medium-high heat. Add onion and potato; saute for five minutes or until potato begins to brown, stirring occasionally. Add green garlic and chard, stirring constantly until chard begins to wilt, about two minutes. Add paprika, turmeric, cayenne, salt, chickpeas, and broth, stirring to incorporate spices. Simmer, covered, for about 15 to 20 minutes, until potatoes are tender, stirring occasionally.