|400 g||Swiss chard|
|250 g||dry chickpeas (soaked overnight and drained)|
|1 tsp||turmeric (ground)|
|700 ml||vegetable broth|
|distilled white vinegar|
|yogurt (for serving)|
|basil (for serving)|
|mint (for serving)|
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.
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.
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.
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.
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!