Heat a fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette, fry for 2 minutes per side, and then remove from the pan

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are translucent, add in the vinegar, paprika, and cumin, quickly mix together, then add in the chopped tomatoes, and season with salt & pepper, mix continuously, after 3 to 4 minutes and the tomatoes are lightly sautéed, turn off the heat

Drain the jar of chickpeas into a colander and rinse the chickpeas under water, roughly chop the Swiss chard (if using regular Swiss chard, thoroughly clean beforehand)

Once the ingredients in the fry pan have slightly cooled, transfer them into a tall plastic cylinder, along with the slices of fried baguette and a 1/4 cup (60 ml) of water, using a hand blender, blend together until you get a puree

Add the rinsed chickpeas into a stockpot, along with 2 cups (480 ml) water, season with salt, and add in the bay leaf, heat with a high heat

Once it comes to a boil, add in the puree and chopped Swiss chard, mix together until well mixed, then place a lid on the stockpot and lower to a low heat, simmer for 10 minutes or until the chard is wilted, then remove from the heat

Transfer into shallow bowls, enjoy!