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Roasted Garbanzo Beans with Garlic and Swiss Chard

From Shenandoah Valley Homegrown

<p>nice Fall dish. great stuffed in peppers or eggplant.</p>
Source: bon appetit (Entered by Kim Johnston)
Serves: serves 4-6

2 (15.5oz) cans garbanzo beans (chickpeas), drained ~3c.
10 cloves garlic, peeled
4 large shallots
6 small bay leaves
1 tsp fennel seeds (or fresh grated)
1 1/4 cups olive oil
2 Tbs olive oil
6 cloves garlic, peeled & crushed
2 bunches swiss chard (remove stems & tear coarsely)
2 cups vegetable broth

Step by Step Instructions
  1. GARBANZO BEANS: Preheat oven to 350°F. Combine first 5 ingredients (but only 2 shallots) in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. (DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.)
  2. CHARD: Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and remaining 2 shallots (sliced). Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. (DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.)
  3. Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.