Roasted Chickpeas, Shallots and Garlic (and Sautéed Hearty Greens)

This recipe was tweaked from recipegirl.com which I believe was tweaked from bonappetit.com. If you subscribe to enough food magazines and have a generous cookbook collection, you become more and more suspect about the originality of any recipe. A recipe is similar to an artist’s palette. I encourage new cooks and old to riff on recipes and make them your own. It’s an act of creativity which feeds the soul, something I believe we all crave.

QUANTITY AND INGREDIENTS

ROASTED GARBANZO BEANS

2 15.5-ounce cans garbanzo beans, drained, rinsed and dried

10 medium garlic cloves, peeled

3-4 large shallots, each cut lengthwise if large

3 small bay leaves

1 teaspoon fennel seeds, slightly bruised with mortar and pestle

1/4 tsp red pepper flakes

1 cup extra-virgin olive oil

kosher salt and freshly ground pepper

SAUTÉED AND BRAISED CHARD (not preparing for class on 4/27/25)

2 tablespoons extra virgin olive oil

5 medium garlic cloves, peeled and crushed

3 small bay leaves

2 medium shallots, sliced thinly

1/4 tsp red pepper flakes

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

1/4 cup low sodium chicken, vegetable broth, or filtered water

SPECIAL EQUIPMENT

oven-proof casserole dish

6-8 quart Dutch oven or non-stick wok

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Give thought to the order of tasks given other recipes being prepared. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

CULINARY TIPS

1. Note the duplication of ingredients for the garbanzo beans and chard. Prep simultaneously if making the chard. Think about batch prepping when batch cooking.

2. Concentrate on flavor development. Using tasting spoons and folks, sample throughout the cooking process. If flavor seems dull, consider adding acid (splash of sherry vinegar, squeeze of lemon). Do you need more salt?

3. Add additional protein and balance flavor with a soft cheese such as feta or goat cheese.

4. Serve with a hearty whole grain bread or simply-cooked whole grain (InstantPot Farro).

PREPARE THE GARBANZO BEANS

1. Preheat the oven to CONVECTION 350°F. Combine the first 6 ingredients in an 8x8x2-inch casserole dish. Sprinkle generously with salt and pepper.

2. Pour the oil over and mix well. Cover dish with foil.

3. Roast until the garlic is tender, about 45 minutes Remove foil and roast an additional 10 minutes.

4. Season with additional salt and pepper to taste.

PREPARE THE CHARD

4. Heat the oil in a large pot over medium-high heat.

5. Add the garlic, bay leaves, red pepper flakes, and shallots. Cover and cook until shallots are tender, about 2 minutes.

6. 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.

7. Add the broth. Cover and cook until the chard is tender, stirring occasionally, about 10 minutes.

8. Season the chard with salt and pepper. If any excess liquid, drain off with a large sieve.

9. When ready to serve, plate garbanzos and chard. Spoon over garlic oil.

10. Serve with soft cheese (optional).