Detach the chard leaves from the stems. Cut the stems into 2cm lengths and the leaves into 5cm-wide ribbons. Blanch and squeeze the chard stems and leaves.
Heat the olive oil in a wide frying pan and cook the onion with a pinch of salt on a medium heat for about 10 minutes, until soft. Add the garlic and cook a further 2 minutes. Add the chickpeas, chard stems, paprika and cayenne and cook for 3–4 minutes, stirring often. Finally, stir in the chard leaves and cook for a further 3–4 minutes.
To finish, season with salt and pepper, a drizzle of olive oil and a couple of splashes of sherry vinegar to brighten the flavour.
Make a more substantial meal by adding thickly sliced Spanish cooking chorizo near the beginning, along with the onions, or tinned sardines near the end, along with the chard leaves.