How to make Chard and chickpeas STEW | Spanish Kitchen

Vegetarian, easy, cheap and tasty. Chard with chickpeas is a very typical dish of the Spanish cookbook. Depending on the region they are cooked in one way or another, in some areas it’s usually made with spinach, in others cod and hard-boiled egg are also added. One way or another it’s a success! Let’s do it!

Spanish chard stew with chickpeas recipe
Ingredients:
300 gr chickpeas (soaked overnight)
300 gr chard or spinach
70 gr bread
3 garlics
1 green pepper
1 small onion
a vegetable stock cube
400 ml crushed tomato
1 tsp sweet paprika

Put the chickpeas in the express pot and cover with water, a couple of fingers of water on top of the chickpeas.
Close the pot and when the steam starts to come out cook 20 minutes over medium heat.

Cut the bread into cubes and peel and chop the garlic
fry them in a pan with 5 tablespoons of olive oil. When they are golden, remove them to a bowl.
Chop the green pepper and onion and cook it in the same pan where we have fried the bread and garlic.
While it's frying mash the bread with the garlic.
When our vegetables are tender add the stock cube. Remove the pan from the heat and add 1 teaspoon of paprika and stir well.
Return the pan to heat and add the tomato, a little salt and sugar and let it cook for about 10 minutes. Add the bread and garlic mash to the pan and mix well. The sauce is ready.

When the chickpeas are cooked add the chard packet to the pot and cook for 2 minutes more.
Add the sauce to the pot and stir carefully not to break the chickpeas. Let it cook for 15-20 minutes and it's ready!