Roasted Chickpeas with Chard

For the chickpeas

• 1 19 oz.  can chick peas, rinsed and drained
• 3 cloves garlic, peeled (original calls for entire head; will try this next time)
• 2 shallots, roughly chopped
• 2 bay leaves
• 1/3 cup olive oil

For the chard

• 2 tablespoons olive oil
• 1 large bunch Swiss chard, center stems removed and chopped finely, and leaves coarsely torn
• 2 garlic cloves, crushed
• 1/2 cup vegetable, chicken or beef broth

Preheat oven to 400. In a baking dish, combine chickpeas, garlic, shallots, bay leaves and oil. Roast for about 45 minutes, shaking the pan at least once (twice is probably even better) until everything is golden. Remove from oven and set aside.

In a frying pan on the stove, add olive oil and heat until hot. Saute garlic for about 30 seconds until it is fragrant, add chard stems and saute for a minute or two until tender. Add chard and continue cooking until it has wilted - about five minutes. Pour over stock, cover and cook for another 10 minutes. Remove lid and drain excess liquid. Add chickpea mixture, season with salt and pepper and mix until heated through. Add a little more olive oil if desired.