Saturday, September 4, 2010

Roasted garbanzos and chard

half of this, makes two dinners and two lunches

roast the garbanzos:
1 can garbanzo beans, drained
5 garlic cloves, peeled and smashed with the side of a large knife
1-2 shallots, sliced
2 bay leaves
1/2 t fennel seeds
a bit more than 1/2 c olive oil
salt and pepper

Preheat oven to 350F. Combine all ingredients in a glass 9"x5" loaf pan, cover with foil, and roast for 45 min until the garlic is done. Drain, reserving the oil and discarding the bay leaves.

while the garbanzos are roasting, cook the chard:
1 T olive oil
3 garlic cloves, peeled and smashed
1 bay leaf
1-2 shallots, sliced
1 bunch chard, stems and leaves chopped
1 cube not-chicken bouillon in 1 c hot water

Cook garlic, bay leaf, and shallot in oil until the shallots are tender. Add half the chard, stir for a few minutes until wilted, then repeat with the other half. Add broth and pepper, cover, and cook until chard is done. Drain, discarding the liquid and the bay leaves.

put it all together:
Combine garbanzos and chard in the chard pot with 2 T reserved garbanzo oil; heat if needed. Add more reserved oil, salt, and pepper to taste. Serve with quinoa. Save the leftover oil and use it in lots of things!

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