The chickpeas with chard is a very typical dish in Spain, although of course there is a great variety in how to make them according to the areas.
This stew forms a very complete dish, thanks to the proteins that the chickpeas have, in addition to this recipe I add meat, and the vitamins of the vegetables.
In Holy Week, as meat was not eaten, it was customary to make them with cod, even today, this tradition is maintained in many houses.
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First we put the meat, the salted bone and the carrots, in a pot of hot water for half an hour.
I buy the chickpeas cooked, but if it is not this way, they would have to be soaking from the previous night, and they are also added now.
We check that the meat and the chickpeas are soft, if not we leave more time.
As I use cooked chickpeas, I add them now with chard and I leave ten minutes.
Fry in a pan with a little olive oil a few slices of garlic, and when they are golden add a large cachara of paprika, remove the fire so you do not burn the paprika, and add it to the stew, leave five minutes and ready .
@marena5
