Wash and soak garbanzo beans for 5 ½ – 8 hours or overnight. I forgot to soak the beans ahead of time and let it soak for 5 ½ hours.
Change water and cook in fresh water until tender. On a stovetop it takes about 25 – 30 minutes. Alternatively, pressure the beans.
Let the beans cool and remove the skin of garbanzo beans. The easiest way is to pinch the beans between the thumb and pointer finger. The skin will peel off. Removing the skin is optional but I liked peeled chickpeas.
In a deep skillet, heat oil and sauté onions until translucent.
Add crumbled sausage and cook until sausage is almost cooked, about 5 minutes.
Throw in oregano, salt, pepper and stir to combine.
Add tomato paste and give it a good stir.
Sauté for few minutes until the paste blends well into the crumbled sausage and begins to simmer.
Add water, chickpeas and simmer until sauce thickens a bit, about 10 – 20 minutes.
Add Swiss chard, cover and let the chard wilt a bit, for about a minute. Stir the stew and simmer for a few minutes until greens are cooked.
Serve hot with rice.