Spanish Chickpeas and Chard | One of Spain's most ICONIC Recipes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat 60 ml (1/4 cup) olive oil in a frying pan over medium heat.
2. After a couple of minutes, fry the baguette slices for 2 minutes per side, then remove them.
3. In the same pan at the same heat, cook the chopped onion and garlic, stirring, until the onion is translucent (3 to 4 minutes). Add the vinegar, paprika and cumin and stir quickly.
4. Add the chopped tomatoes and season with salt and pepper. Stir for 3 to 4 minutes until lightly sautéed, then turn off the heat.
5. Drain and rinse the chickpeas. Roughly chop the chard, cleaning it first if it is not pre-cleaned.
6. Once the pan contents have cooled slightly, put them in a tall container with the fried baguette slices and 60 ml (1/4 cup) water. Blend with a hand blender to a purée.
7. Put the rinsed chickpeas in a stockpot with 480 ml (2 cups) water, season with salt, add the bay leaf, and heat on high.
8. When it boils, stir in the purée and chopped chard. Cover, lower to low heat, and simmer for 10 minutes until the chard has wilted, then remove from the heat.
9. Ladle into shallow bowls and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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