Name: Roasted Garbanzo Beans with Garlic and Swiss Chard Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: Two 15.5-ounce cans garbanzo beans, rinsed and drained; 10 medium garlic cloves, peeled; 2 large shallots; 3 small bay leaves (preferably fresh); 1 teaspoon fennel seeds; 1¼ cups extra-virgin olive oil; Salt and pepper, to taste; 2 tablespoons extra virgin olive oil; 5 medium garlic cloves, peeled and crushed; 3 small bay leaves (preferably fresh); 2 medium shallots, sliced thinly; 2 bunches Swiss chard, center stems cut out & leaves coarsely torn; 2 cups low sodium chicken or vegetable broth; Salt and pepper, to taste

Description

This Roasted Garbanzo Beans with Garlic and Swiss Chard recipe features tender, flavorful garbanzo beans roasted with garlic and fennel seeds, paired with sautéed Swiss chard infused with shallots and broth for a hearty, comforting dish. Perfect as a side or light main, it boasts bold Mediterranean flavors with a healthy vegetable boost.

Ingredients

Roasted Garbanzo Beans

Two 15.5-ounce cans garbanzo beans, rinsed and drained
10 medium garlic cloves, peeled
2 large shallots
3 small bay leaves (preferably fresh)
1 teaspoon fennel seeds
1¼ cups extra-virgin olive oil
Salt and pepper, to taste

Sautéed Swiss Chard

2 tablespoons extra virgin olive oil
5 medium garlic cloves, peeled and crushed
3 small bay leaves (preferably fresh)
2 medium shallots, sliced thinly
2 bunches Swiss chard, center stems cut out & leaves coarsely torn
2 cups low sodium chicken or vegetable broth
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Garbanzo Beans: Preheat the oven to 350°F. In an 8x8x2-inch baking dish, combine the garbanzo beans, garlic cloves, shallots, bay leaves, and fennel seeds. Season with salt and pepper, then pour 1¼ cups extra-virgin olive oil over the mixture. Cover the dish tightly with foil and roast in the oven until the garlic is tender, about 45 minutes. Once done, let cool slightly, then cover and refrigerate if preparing ahead.
Prepare the Swiss Chard: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the crushed garlic, bay leaves, and sliced shallots. Cover and cook until the shallots soften, about 2 minutes. Remove the cover, add half of the Swiss chard leaves, and toss until wilted and reduced by half, about 2 minutes. Add the remaining chard and continue tossing until wilted, about 2 more minutes. Pour in the broth, cover, and cook until the chard is tender, stirring occasionally, approximately 10 minutes. Season with salt and pepper. Drain the chard through a large sieve set over a bowl and let stand at room temperature if preparing ahead.
Finish and Serve: Drain the roasted garbanzo beans, reserving the oil, and discard the bay leaves. In a large skillet, combine the garbanzo beans and Swiss chard. Add 2 tablespoons of the reserved olive oil and toss over medium heat until warmed through, about 5 minutes. Add more reserved oil in tablespoons if needed to keep moist. Season with salt and pepper to taste, then serve immediately.

Notes

This dish can be prepared one day in advance; simply cool the roasted garbanzo beans and store in the refrigerator.
The Swiss chard mixture can be prepared up to two hours ahead and kept at room temperature after draining.
For a vegan option, use vegetable broth instead of chicken broth.
If fresh bay leaves are unavailable, dried bay leaves can be used but reduce quantity as dried leaves tend to be more potent.
The reserved olive oil from the beans is flavorful and recommended for finishing the dish, adding moisture and richness.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: Mediterranean