MEXICAN GREENS WITH POTATOES AND GARBANZOS

A hearty marriage of potatoes, garbanzo beans, and garden greens in a mildly spicy sauce. Make it the day before to integrate the flavours.

SERVES 4

6 cups water

8 medium red new potatoes

dash of salt

Bring salted water to the boil in a 3 quart pot. Rinse potatoes well and add them, whole, to the pot. Boil 15 to 20 minutes, until tender throughout. Drain and cut in quarters. Set aside.

2 T. oil

1 medium onion, chopped

4 cloves garlic, minced

½ t. dried crumbled hot chilis (or more to taste)

1 T. cumin

salt, pepper to taste

3 medium tomatoes, chopped

1 large bunch Swiss chard, rinsed, trimmed, and chopped

2 to 3 T. water

Sauté onions, garlic, and seasonings in a large skillet until tender. Add tomatoes, Swiss chard, and water. Reduce heat, cover, and simmer for 10 minutes, until chard is barely wilted.

1 cup cooked, drained garbanzo beans (chick peas)

Add cooked potatoes and garbanzos to the skillet. Stir well; simmer only until thoroughly heated. Serve hot, with rice on the side, or use tortillas to roll up spoonfuls of the potato mixture.

Red chard, green chard, spinach or collard greens are excellent choices for this recipe.