1bunchRainbow swiss chardStalks removed and chopped, leaves sliced
Heat oil in large stock pot over medium heat. Add the onion, red pepper, celery and garlic with a pinch of salt. Reduce heat to low and cook, stirring occasionally for about 15 minutes or until soft.Add paprikas, chili flakes, oregano and saffron and cook for one minute. Add the tomatoes, breaking them into smaller pieces with spoon, then cook on low temperature until thickened about 20 minutes.Add sweet potatoes and stir well to coat. Add the carrot, chickpeas, swiss chard stalks, bay leaves and thyme, then pour over the stock making sure everything is covered. Add more stock if needed, salt and pepper to taste.Simmer about one hour until potatoes are soft. Add the swiss chard leaves and cook for another 5 minutes.Adjust seasoning to taste.This recipe was adapted from the Smith and Daughters Vegan Eat cookbook.