Roasted Garbanzo Beans and Garlic with Swiss Chard
- Number of Servings: 6
Ingredients
Garbanzo Beans:2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)10 garlic cloves, peeled2 large shallots3 small bay leaves, preferably fresh1 teaspoon fennel seeds1/4 cups extra-virgin olive oilChard:2 tablespoons extra-virgin olive oil6 garlic cloves, peeled, crushed3 small bay leaves, preferably fresh2 shallots, sliced2 bunches Swiss chard, center stems cut out, leaves coarsely torn2 cups low-salt chicken broth
Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients 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.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHWAGANDHA.
Preheat oven to 350°F. Combine first 5 ingredients 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.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHWAGANDHA.
Nutritional Info Amount Per Serving
- Calories: 334.1
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 802.7 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 10.5 g
- Protein: 11.8 g
Member Reviews
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PATLNH
I've made this and just posted the recipe before realizing you'd already done so. It's fabulous! Use the whole olive oil amount if you want; most of it gets drained off and you can substitute it for the 2T that's used to cook the chard for extra flavor. We love this stuff! Making it tonight! - 3/12/12