Swiss chard and chickpea stew with turmeric and poached eggs

Name: Swiss chard and chickpea stew with turmeric and poached eggs
Prep time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: International
Ingredients: 14 oz Swiss chard; 1.25 cups dry chickpeas (soaked overnight and drained); 1 tsp ground turmeric (ground); 4 eggs; 4 cloves garlic; 1 chili; 0.33 oz ginger; 1 onion; 1 lemon; 2 bay leaves; 3 cups vegetable broth; salt; pepper; olive oil; sugar; distilled white vinegar; yogurt (for serving); basil (for serving); mint (for serving)

Based on 9 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"Based on “the stew” recipe that broke the internet in the winter of 2018 thanks to Alison Roman and NYT Cooking, this recipe is really a soup that eats like a stew. Chock-full of tasty tidbits, you can use canned chickpeas here, but for the best flavor and texture I sincerely recommend using dried chickpeas soaked and rinsed at home. You can toy with different preparations for the egg, from soft boiled to fried, and if you can find kaffir lime leaves, pop one into the prepared stew for approx. 10 min. for a rounder, more citrus-forward flavor."

Difficulty

Medium 👍

Preparation

105 min

Baking

0 min

Resting

480 min

Ingredients

2Servings

MetricImperial

200 g

Swiss chard

125 g

dry chickpeas (soaked overnight and drained)

½ tsp

ground turmeric (ground)

2 cloves

5 g

350 ml

salt

sugar

distilled white vinegar

yogurt (for serving)

basil (for serving)

mint (for serving)

Utensils

bowl (large), knife, cutting board, frying pan (small), cooking spoon, 2 pots (large), slotted spoon, ladle, 4 bowls

Nutrition per serving

Cal562

Fat23 g

Protein44 g

Carb44 g

Step 1/5
- 125 g dry chickpeas (soaked overnight and drained)
- 2 cloves garlic
- ½ chili
- 5 g ginger
- ½ onion
- 200 g Swiss chard
- ½ lemon
- bowl (large)
- knife
- cutting board
Place dry chickpeas in a large bowl, cover with water, and let soak for at least 8 hrs. Drain and rinse the beans before cooking. Mince garlic, chili, and ginger. Peel and chop onion. Stem the Swiss chard and chop the stems. Roughly chop the leaves. Halve lemon.
Step 2/5
- ½ tsp ground turmeric (ground)
- salt
- pepper
- olive oil
- sugar
- frying pan (small)
- cooking spoon
Add olive oil to a small frying pan over medium-high heat and sauté onion, Swiss chard stems, garlic, chilis, and ginger for approx. 8 min. Add ground turmeric and stir to combine. Season with salt, pepper, and sugar and set aside.
Step 3/5
- 1 bay leaves
- 350 ml vegetable broth
- salt
- pot (large)
Add lemon halves, bay leaves, and chickpeas to a large pot over medium heat. Season with salt and add vegetable broth. Bring to a boil, cover, reduce heat, and let simmer for approx. 1 hr., opening the lid every now and then to skim any foam off the top.
Step 4/5
- salt
- pepper
- sugar
Once chickpeas are tender, remove the lemon and bay leaves and discard. Add chard stem and onion mixture to the pot along with the Swiss chard leaves. Season to taste with salt, pepper, and sugar. Let simmer over low heat and, meanwhile, prepare the eggs.
Step 5/5
- 2 eggs
- distilled white vinegar
- yogurt (for serving)
- basil (for serving)
- mint (for serving)
- pot (large)
- slotted spoon
- ladle
- 4 bowls
Bring a large pot of water to simmer over high heat. Add some distilled white vinegar, then use a slotted spoon to swirl the water. Crack in an egg and gently swirl to help keep the egg together. Once egg white is set, fish the egg out, and set aside. Repeat for all eggs. Ladle the chard and chickpea stew into serving bowls. Top with a poached egg, yogurt, fresh basil, and mint. Enjoy!
Enjoy your meal!