Roasted Chickpeas With Chard

• 2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
• 1 large shallot, chopped in large pieces
• 4 bay leaves, preferably fresh, divided
• 7 garlic cloves, crushed, divided
• 12 teaspoon fennel seed
• salt and pepper
• 12 cup plus 1 tbsp. extra virgin olive oil, divided
• 1 shallot, sliced
• 1 bunch swiss chard, stems removed (reserve for another purpose if desired)
• 1 cup vegetable stock or 1 cup chicken stock

1. Preheat oven to 350F In an 8x8x2 baking dish, combine chickpeas, chopped shallot, 2 bay leaves, 5 cloves garlic, and fennel seed.
2. Sprinkle with salt and pepper to taste.
3. Pour 1/2 cup olive oil over bean mixture and cover dish with foil.
4. Place dish in oven and roast until garlic is tender, about 45 minutes.
5. Pour chickpea mixture into a sieve placed over a bowl and drain; remove bay leaves.
6. Reserve oil.
7. In a large skillet with a lid, heat remaining oil over medium heat.
8. Add remaining garlic and bay leaves and the sliced shallot.
9. Cover and cook until shallot is tender, about 2 minutes.
10. Add half the chard and toss with tongs until the leaves wilt slightly, about 2 minutes.
11. Add remaining chard and toss until wilted.
12. Pour stock into skillet and simmer over low heat until chard is tender, about 10 minutes.
13. Drain chard and discard liquids.
14. Wipe skillet clean.
15. Place skillet back over medium heat.
16. Add chickpeas and chard to the skillet, using reserved oil to moisten as necessary (I use about 2-3 Tbsp.).
17. Saute until combined and heated through, about 5 minutes.

chickpeas, shallot, bay leaves, garlic, fennel seed, salt, extra virgin olive oil, shallot, swiss chard, vegetable stock

Taken from www.food.com/recipe/roasted-chickpeas-with-chard-392512 (may not work)