Roasted Chickpeas with Garlic and Chard
from Julie Van Rosendaal
Once you make this garlicky one-pan dish, it will become a standby – topped with an egg, it makes a quick meal, or serve it alongside roast lamb or grilled chops.
1 19 oz. (540 ml) can chickpeas (also known as garbanzo beans), rinsed and drained
1 head of garlic, separated into cloves and peeled
2 shallots or 3 green onions, roughly chopped
2 bay leaves
1/3 c. olive or canola oil
2 T. olive or canola oil
1 large bunch Swiss chard, center stems removed and leaves coarsely torn
6 garlic cloves, crushed
1/2 c. vegetable, chicken or beef broth
Preheat the oven to 400°F. In a baking dish or cast-iron skillet, combine the chickpeas, garlic, shallots or green onions, bay leaves and oil. Roast for about 45 minutes, shaking the pan once or twice, until everything is golden.
If you used a cast-iron skillet, pour the chickpea mixture into a bowl and set the skillet on the stove top. If you used a baking dish, pull out a skillet. Drizzle with oil and when it’s hot but not smoking, sauté the chard and garlic for about 5 minutes, until it’s wilted. Pour the stock overtop, cover and cook for another 10 minutes, until the chard is tender. Remove the lid and drain any excess liquid.
Add the chickpea mixture to the pan, season with salt and pepper, toss around (add a little extra oil if you need to) until heated through, and serve. Serves 4.