I was really impressed with the flavors in this dish. It’s amazing what the addition of a few aromatics can do to the simple garbanzo bean. I also think that having them poach in oil with the aromatics made a huge impact on the flavor. There is a lot of garlic in this recipe. At first I thought it was a little nuts and was even considering scaling it down but I didn’t. I put all of the garlic in per the instructions and I’m so glad I did. The caramelized garlic in the chard had a really different but complementary flavor to the oil poached garlic in the garbanzos. I thought it would be garlic overload but instead it was garbanzo heaven. I got the inspiration from Epicurious and only made a few modifications. I definitely recommend this recipe. It’s easy, healthy and incredibly delicious.
Adapted from Epicurious
- 2 cans of garbanzo beans, drained
- 10 garlic cloves peeled, whole
- 3 small bay leaves
- 1 teaspoon of fennel seeds
- 1 1/4 cups of olive oil
- 2 Tablespoons of olive oil
- 6 garlic cloves peeled, smashed with flat side of a knife
- 2 shallots, sliced
- 2 bunches of swiss chard
- 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.
- Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender and garlic is browning slightly, 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. Season chard with salt and pepper. 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.