Garbanzos Soup, Recipes Tapas Food, and, drink, Spain

Garbanzos Soup.
Ingredients
400g dried garbanzos- soaked over-night for 4-6 hours in fresh drinking water
800g tin plum tomatoes
1 head of garlic, peeled &crushed with the back of a knife & chopped
1 tsp pimentón dulce (sweet ground red pepper)
1 small, round loaf of “Pan Casero” (heavy bread)
2 tbsp olive oil
2 litres water
2 stock cubes
Salt & freshly ground pepper, to taste
750g Acelgas /Swiss Chard
2 bay leafs

Method:
In a large pan bring to the boil the garbanzos, in their own water. Once boiling add 1litre of cold water to cut the boil, then simmer for 1 ½ hours with 2 stock cubes.
Meanwhile, in the oil, fry the garlic until soft and golden, add the tomatoes.
Take the pan casero, chop in half, make bread crumbs from one half, small cubes from the other half to toast and serve as croutons with the soup.
Chop up the acelgas.
When the garbanzos are nearly soft, add the garlic and tomatoes, bread crumbs, acelgas, pimiento dulce, and bay leaves.
Cook on a low heat for half an hour more, add salt and pepper to taste.
Serve hot in soup bowls with the toasted bread cubes.