Roasted Garbanzo Beans with Garlic and Swiss Chard

Steps

1. Preheat the oven to 350°F. Combine the first 5 ingredients in an 8x8x2-inch baking dish. Sprinkle with salt and pepper. Pour the oil over; cover the dish with foil. Roast until the garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

2. Heat the oil in a large pot over medium-high heat. Add the garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of the chard. Toss until the chard wilts and the volume is reduced by half, about 2 minutes. Add the remaining chard. Toss until the chard wilts, about 2 minutes. Add the broth. Cover and cook until the chard is tender, stirring occasionally, about 10 minutes. Season the chard with salt and pepper. Transfer the chard mixture to a large sieve set over a bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

3. Drain the garbanzos and reserve the oil; discard the bay leaves. Combine the garbanzos and chard in a large skillet. Add 2 tablespoons of oil reserved from the 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.