Put the chard in a bowl with water and salt and soak for 5 to 7 minutes. Then remove it from the water and set aside.
Heat three tablespoons of olive oil in a sauté pan over medium heat, add the garlic and sauté for 2 minutes. Once slightly browned, transfer into a blender.
Add the slice of bread to the same pan and toast on both sides, about 3 minutes. When it is golden brown, add it to the blender along with the garlic.
Add the onions and sauté for about 3 minutes, if necessary, add more oil. Cook until transparent.
Once the onion is transparent, lower the heat, add the paprika, stir and add the chard quickly to avoid burning.
Add three tablespoons of vinegar and a cup of water into the blender. Blend the garlic and bread into a creamy consistency.
Add the blended garlic and bread to the pan. Add the chickpeas and spices and cook for 15 to 20 minutes. If it starts to become too dry, add a little water.
Remove from the heat and let it rest for 3 minutes. Serve accompanied with sliced bread.