Ingredients 300g of dried chickpeas
1 bay leaf
1/2 of a bell pepper
2 cloves of garlic
1 tablespoon of olive oil
Salt and pepper to taste
3 stalks of Swiss chard, including the leaves
200g of plain tomato sauce
water or stock just to cover the vegetables
Start by soaking the chickpeas the night before, for 12 hours. If you use canned chickpeas, this stew will be done in even less time.
After they have been soaked for 12 hours, wash them thoroughly and set them aside.
In a pot, heat up the oil and add the veggies, except the chard. Saute them for 10 minutes. Meanwhile, wash and chop the chard, including the leaves.
When the veggies are softer, season with salt and pepper and pour in the chickpeas.
Saute everything for 5 more minutes and cover the veggies with water or stock. Let them simmer on low-medium heat with the lid on.
After 10-15 minutes pour in the tomato sauce. After another 15 minutes, when the chickpeas are cooked, add in all the chopped chard and stir to combine.
Simmer for 10 more minutes. Season again if it’s necessary and serve hot, with rice, quinoa, pasta or plain.