Swiss chard and chickpea stew

Ingredients

• 3 potatoes, cubed
• ½ large onion, sliced thinly
• 2 garlic, minced
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 tsp sweet paprika
• 1 tsp caraway seeds
• 2 Roma tomatoes, diced
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tsp fresh ginger, grated
• 2 ½ cups Swiss chard (silverbeet), stems chopped small and leaves in bigger chunks
• 2 cups canned chickpeas, drained and rinsed
• 3 cups low-sodium vegetable stock

Instructions

1. Drizzle olive oil into a large saucepan over a medium heat. Add onions and potatoes to the pan and cook until onions are starting to soften and potatoes brown.

2. Add garlic, turmeric, cinnamon, sweet paprika, and caraway seeds and cook for a minute.

3. Add tomatoes, tomato paste and salt and stir.

4. Add lemon juice and grated ginger and stir to combine.

5. Add Swiss chard and chickpeas and mix well.

6. Pour in vegetable broth and 1 cup of hot water.

7. Simmer over low heat for 15-20 minutes, or until potatoes are tender and chard is wilted.