Spanish Chickpeas and Chard | Garbanzos con Acelgas

Un plato tradicional español de legumbres y verduras, reconfortante y lleno de sabor casero.

📝 Ingredients

• 1/4 cup extra virgin olive oil (60 ml)
• 2 slices baguette (1 inch / 2.50 cm thick each)
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 tomatoes (roughly chopped)
• 1 tbsp white wine vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/2 tsp ground cumin (1.50 grams)
• 1 jar cooked chickpeas (same as canned) (25 oz / 700 grams)
• 2 1/4 cups water (540 ml)
• 1 bay leaf
• 10 oz fresh bagged Swiss chard (pre-cleaned) (300 grams)
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Heat a fry pan with a medium heat and add in the olive oil
2. 2After a couple of minutes, add in the slices of baguette, fry for 2 minutes per side, and then remove from the pan
3. 3Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the vinegar, paprika, and cumin, quickly mix together, then add in the chopped tomatoes, and season with salt & pepper, mix continuously, after 3 to 4 minutes and the tomatoes are lightly sautéed, turn off the heat
4. 4Drain the jar of chickpeas into a colander and rinse the chickpeas under water, roughly chop the Swiss chard (if using regular Swiss chard, thoroughly clean beforehand)
5. 5Once the ingredients in the fry pan have slightly cooled, transfer them into a tall plastic cylinder, along with the slices of fried baguette and a 1/4 cup (60 ml) of water, using a hand blender, blend together until you get a puree
6. 6Add the rinsed chickpeas into a stockpot, along with 2 cups (480 ml) water, season with salt, and add in the bay leaf, heat with a high heat
7. 7Once it comes to a boil, add in the puree and chopped Swiss chard, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, simmer for 10 minutes or until the chard is wilted, then remove from the heat
8. 8Transfer into shallow bowls, enjoy!