Chickpea stew with Swiss chard

Put water to boil in a pot with the bay leaf, the ham bone and the chorizo (three slices). When it starts to boil, leave over moderate heat (7).

Cut the bell pepper and onion into small squares or "brunoise" and sauté them in a frying pan with oil over medium heat.

Wash and cut the chard and add it to the pot with the boiling water.

When the onion and bell pepper are golden brown add the fried tomato and spices. Then add them to the pot as well.

Add the pot of chickpeas to the pot, correct the salt and leave for half an hour over moderate heat so that everything gets flavored and the water evaporates a little.