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Roasted Garbanzo Beans with Swiss Chard

March 24, 2009

This side dish went really well with the Greek meatballs we made this weekend and it’s one that you could make all winter long, but isn’t out of place in the summer, either.  It combines nutty roasted chickpeas and sauteed Swiss chard, making it a pretty healthy side dish.  I adapted this recipe from Bon Appetit, but cut way back on the oil used to roast the chickpeas.  It just didn’t seem right to use 1 1/4 cups of olive oil in a side dish.  I think it turned out well, despite the cutbacks, and would make a great side with any kind of grilled meat.  Serves 6 as a side dish.


For the garbanzo beans:

2-15.5 oz cans garbanzo beans, drained

5 garlic cloves, peeled and left whole

3 small bay leaves, preferably fresh

1 t fennel seeds

2-3 T extra-virgin olive oil

For the Swiss chard:

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

3 small bay leaves, preferably fresh

2 bunches Swiss chard, center stems cut out, leaves coarsely torn

2 cups vegetable or chicken broth


Preheat oven to 350 degrees.  In an 8″ x 8″ glass baking dish, combine all of the ingredients for garbanzo beans and stir to combine.  Cover with aluminum foil and bake for 45 minutes.  Remove garlic and bay leaves and set aside.

Meanwhile, heat 2 T olive oil in a large skillet over medium heat.  Add the garlic and bay leaves and saute for a minute.  Add half of the Swiss chard and cook until wilted down by half, about 3-4 minutes.  Add the remaining chard and saute until wilted, another 3-4 minutes.  Add broth, cover pan and cook for 10 minutes.  Drain chard and discard bay leaves.

Heat the same skillet over medium heat and add the garbanzo beans and saute until they begin to crisp, about 4 minutes.  Add the Swiss chard and cook until warmed through.  Season with salt and pepper, as needed, then serve.

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