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Cover chickpeas with water and soak them for 8 hours or overnight.
Drain chickpeas and cook them in unsalted water until tender. If a pressure cooker is used, chickpeas will be ready in 10 to 15 minutes. Once cooked, place chickpeas in a colander to eliminate all liquid.
Heat oil in a pan. Add onion and sauté until tender. Add tomatoes, pepper, oregano, sundried red ají paste, crushed garlic, salt and pepper. Cook during 15 minutes approximately. Add water, chicken bouillon cube, and chickpeas. Cook at moderate heat for 10 minutes. Correct seasoning and add chopped chard. Combine well.
Serve with white rice.
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