Garlicky Roasted Garbanzo Beans with Swiss Chard
(adapted from Michael Psilakis, Epicurious.com)
Makes 4-6 servings
Ingredients:
Beans:
2 15.5 oz cans garbanzo beans (chickpeas), drained
10 garlic cloves, peeled
2 large shallots, chopped
3 bay leaves (fresh recommended, but I used dried)
½ cup extra-virgin olive oil
1 tsp fennel seeds (I don’t like fennel, so I used mustard seed)
Chard:
2 T olive oil
6 garlic cloves, crushed
3 bay leaves
2 shallots, sliced
large bunch swiss chard, center stems cut out (or not – I didn’t), leaves coarsely torn
½ cup chicken or vegetable broth
pasta and parmesan cheese
Preparation
Beans: preheat oven to 350°. Combine first 5 ingredients in a glass baking dish (8x8 or similar). Sprinkle with salt and pepper, then pour oil over (original recipe called for 1 ½ cups of oil – I used A LOT less, ½ - 2/3 cup). Cover with foil and roast until garlic is tender, about 45 mins.
Chard: Heat oil in large pot over medium-high heat. Add garlic, bay leaves and shallots, cook until shallots are tender, about 2 mins. Add chard in a couple batches if necessary, allowing first batch to wilt and make room for the rest. Add broth and cook until chard is tender and most of liquid has evaporated (7-10 mins). Season with salt and pepper. Combine beans and chard, season if necessary.
Serve over pasta (or barley?) with grated parmesan cheese.
