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Soak the chickpeas for at least 6 hours (12h recommended).
The next day, cook the chickpeas in boiling water with bay leaves, garlic bulb, and tocino for about 3 hours.
Meanwhile, prepare the sofrito: cook onion, garlic, and leek with olive oil and salt for ten minutes.
Add spices and toast for one minute.
Add choricero paste, diced tomato, and white wine, then simmer until a thick paste forms.
Once chickpeas are soft, add them to the sofrito with chopped chard stems.
Cover with water, bring to a boil, add chard leaves, and cook for 20-30 minutes.
Let it rest until the next day for better flavor.