Olive oil-braised chickpeas and swiss chard

Ingredients

5 garlic cloves
1/2 cup extra-virgin olive oil
2 bunches Swiss chard, stems removed and cut into 1-inch pieces, leaves torn into bite-size pieces (or other leafy greens such as kale or spinach)
2 tsp cumin seeds
3/4 tsp fine sea salt
Large pinch red chile flakes
2 shallots, thinly sliced
4 cups cooked chickpeas (or 2 cans)
1 cup chicken stock
4 to 6 slices country-style bread or sourdough
Fresh lemon juice, for serving
Sweet smoked paprika, for serving

Thinly slice 4 of the garlic cloves. Cut the remaining one in half and set aside.
Heat olive oil in medium pot over medium-high heat. Add sliced garlic and cook until edges are pale gold, about 3 minutes. Add the chard stems, cumin seeds, salt, and chile flakes. Cook until the stems are beginning to soften, about 5 minutes.
Add the shallots and cook for 3 minutes. Then stir in the chickpeas, chard leaves, and stock. Cover the pot and reduce the heat to medium-low. Simmer until the chard is meltingly tender, 10 to 15 minutes.
Using an immersion blender, partially puree the mixture until it is thick and stew-like but still chunky. Taste and add more salt if needed.
Toast the slices of bread and rub both sides with the reserved cut garlic. Place a piece of toast in the bottom of each bowl, and ladle the stew on top. Drizzle with olive oil and lemon juice. Sprinkle with smoked paprika, and serve.