Curried Red Lentils, Swiss Chard and Chickpea Soup
2 large white onions, peeled and finely diced
1 ml vegetable stock
5 teaspoons curry powder
1/4 teaspoon Pimentón de la Vera, the picanté version
400 grams Chickpeas, well rinsed and drained
2 bunches Swiss chard, cleaned, tough stalks removed, well-rinsed and drained
Add 2 to 3 tablespoons of EVOO to a large pot. Heat on medium high. When hot, add the diced onions. Fry until golden & cooked through.