Olive Oil-Braised Chickpeas and Swiss Chard with Cumin

1. Cook Garlic in Olive Oil

Gently cook half of the sliced garlic in ½ cup of extra-virgin olive oil until golden and aromatic, about 3 minutes.

2. Add Chard Stems and Spices

Stir in the Swiss chard stems, cumin seeds, fine sea salt, and red chile flakes. Cook for about 5 minutes.

3. Combine Remaining Ingredients

Add the shallots, cooked chickpeas, Swiss chard leaves, and 1 cup of stock or water. Simmer for about 20 minutes.

4. Puree Chickpea Mixture

Partially puree the chickpea and chard mixture directly in the pot for about 5 minutes.

5. Prepare Toasted Bread

Toast the slices of country-style bread until golden brown and rub with the reserved sliced garlic.

6. Serve

Ladle the stew into bowls, drizzle with extra-virgin olive oil, squeeze fresh lemon juice, and sprinkle sweet smoked paprika. Serve with a slice of garlic-rubbed toast.