Spanish-Style Potato and Chickpea Stew

Ingredients:

• 1 1/2 c chickpeas, drained and rinsed
• 2 scallions, sliced
• 1 bunch swiss chard, roughly chopped leaves and thinly sliced stems
• 1 clove garlic, smashed
• 1 mandarin orange, halved and juiced
• 3 yokon gold potatoes, medium diced
• 3 TBSP mayo
• 2 TBSP roasted almonds
• 2 TBSP tomato paste
• 2 tsp spice blend: ground cumin, smoked paprika, ground turmeric

Directions:

1. In a large, high-sided pan or pot, heat 2 tsp olive oil on med-high until hot
2. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10-12 minutes or until lightly browned and slightly softened.
3. Add the white bottoms of the scallions and chard stems; season with salt and pepper. (If pan seems dry, add a drizzle of olive oil) Cook, stirring frequently, 1-2 minutes, or until slightly softened.
4. Add the tomato paste and spice blend. Cook, stirring frequently, 1-2 minutes, or until dark red and fragrant.
5. Add the chickpeas, chard leaves, mandarin juice, and 1 1/2 c of water; season. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6-8 minutes or until thickened and the potatoes have softened. Turn off the heat and season with salt and pepper to taste.
6. While the stew cooks, combine the mayo and garlic with salt and pepper.
7. Top the stew with the aioli, almonds and green scallion tops.