Soak the chickpeas in a container with water and let it overnight. In
the next day, rub the peas with coarse salt and a cork stopper until
all the grains are peeled off. Afterwards, place the chickpeas in a pan and add the ripe tomato, chopped and peeled, olive oil, salt, the chorizo, water and the bay leaf. When everything is cooked, add the chards to the pan. Let it simmer a little until tender, rectify the seasoning and it's ready.Serve with bread seasoned with thyme
