Ceci spagnoli con bietole (garbanzos con acelgas)

Ingredienti

• 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

Preparazione

1. 1

   Heat a fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the slices of baguette, fry for 2 minutes per side, and then remove from the pan

3. 3

   Using 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. 4

   Drain 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. 5

   Once 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. 6

   Add 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. 7

   Once 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. 8

   Transfer into shallow bowls, enjoy!