Two15.5-ounce cansgarbanzo beans,rinsed and drained
3smallbay leaves(preferably fresh)
1¼cupsextra-virgin olive oil
2tablespoonsextra virgin olive oil
5mediumgarlic cloves,peeled and crushed
3smallbay leaves,preferably fresh
2bunchesSwiss chard,center stems cut out & leaves coarsely torn
2cupslow sodium chicken or vegetable broth
PREPARE THE GARBANZO BEANS:
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.
PREPARE THE CHARD:
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.
WHEN READY TO SERVE:
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.
*If preparing this recipe as GLUTEN FREE- just make sure you use brands of beans and broth that are designated as GF.
*Nutritional information is omitted from this recipe because it's impossible to determine accurate information since there it's difficult to know how much oil will remain in the dish.