Roasted Garbonzos and Chard. Seriously, try this at home...

This one comes to us from Bon Appetit, once again.  Man those guys really nail it sometimes.   I serve this over rice.  I also throw in any extra veggies I have, tonight I used carrots in the roast and extra mushrooms in the sauté.  Also used old wilty kale instead of chard, either way, a hit.  Lastly, to make it vegetarian, substitute veggie broth for chicken stock.  Don't skimp on the garlic, and an extra fennel seed or two won't hurt.  Enjoy.  Andy.  Lastly (really this time) don't grab your roasting pan, a cast iron skillet in my case, after it comes out of the oven unless you have a pot holder, figured that one out the hard way.   Guess I'm not check steamed milk temps with my left hand tomorrow.
Andy

Garbanzo Beans:

• 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
• 10 garlic cloves, peeled
• 2 large shallots
• 3 small bay leaves, preferably fresh
• 1 teaspoon fennel seeds
• 1 1/4 cups extra-virgin olive oil

Chard:

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, peeled, crushed
• 3 small bay leaves, preferably fresh
• 2 shallots, sliced
• 2 bunches Swiss chard, center stems cut out, leaves coarsely torn
• 2 cups low-salt chicken broth

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preparation

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.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110#ixzz2FB6pqQHT