Sunday, October 4, 2009

Roasted Chickpeas and Garlic With Swiss Chard

Another delicious  greens and beans combination.

Roasted Chickpeas and Garlic with Swiss Chard
2 cans chickpeas (drained)
10 cloves garlic (peeled)
2   shallots, minced
3 small bay leaves
1 teaspoon fennel seeds
1/2 cup extra virgin olive oil
(The original recipe called for 1 1/4 cup- I thought this was excessive.  Feel free to try it for yourself.)

Preheat the oven to 350.  Combine the first five ingredients in an ovenproof baking dish, about 8X8. Pour oil overt he chickpeas. Sprinkle with salt and pepper.  Cover with foil and roast about 45 minutes.

Swiss Chard:
2 Tablespoons olive oil
6 cloves garlic, minced
3 small bay leaves
2 shallots, sliced
2 bunches Swiss Chard, stemmed and chopped
1 cup chicken stock

Heat oil in a large saute pan. Add garlic, bay leaves and shallots. Cook about 2 minutes until shallots are tender.  Add half of the chard.  Toss until it wilts to half. Add remaining chard.  Toss until all is wilted. Add the stock.  Cover and cook, stirring occasionally for about 5 minutes. Remove lid.   Cook until stock reduced by half.   Season to taste.  remove bay leaves.
Drain the chickpeas, reserving the oil. Discard bay leaves. Add the chickpeas to the pan with the chard. Add 2 tablespoons of the      reserved oil.  Heat until warm through.  Check seasonings.

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