Inspired by In My Kitchen by Deborah Madison (<-affiliate)
With this kind of recipe, I try to fold the prep time into the cooking. Because the potatoes take about 10 unattended minutes to cook, I dice my chard stems and chop the leaves at this time. I use this time to open my crushed tomatoes, rinse my chickpeas, and measure the water for the rest of the stew. And, of course, open a bottle of wine. If, for some reason, that wasn’t the first step of cooking.
Leave out the parmesan cheese. If you desire an additional sprinkle, try nutritional yeast.
This vegan potato stew is a hearty meal in itself. If you desire, you can add ground Italian sausage. Brown your meat before adding the potatoes.
If you don’t have chard, you could use spinach or beet greens and achieve a similar flavor for this potato stew. Kale or cabbage can also be used but will take a bit more time to cook. You could add carrots or other root vegetables like rutabagas or parsnips. Add these with the potatoes to ensure they’re tender. Chickpeas are excellent in this dish but you could swap them for any white bean such as great northern, navy, or cannellini beans.
If you have fresh tomatoes, you can create your own puree to use instead of the canned tomatoes. Or use canned tomatoes preserved from your summer garden. Crushed tomatoes have more liquid than diced tomatoes and a pureed consistency compared with diced tomatoes.