Chickpea stew with Swiss chard

Recipe for 4/5 persons. Chop an onion and 3 cloves of garlic and brown it in a pot with olive oil until the onion is poached. Add sweet or spicy paprika to taste and a little crushed tomato.

Add the two jars of chickpeas and vegetable broth (or water) until covered. Add a couple of small potatoes in small pieces and cook for 30 minutes.

In a mortar and pestle, chop almonds, hazelnuts and/or pine nuts and day-old hard bread with a little parsley.

After 25 minutes add the chard to the pot and cook for 5 more minutes. Add the chopped nuts and serve.