Ingredients for Roasted Garbanzo Beans and Garlic with Swiss Chard

• 2 15.140g cans garbanzo beans (chickpeas), drained (about 350g )

• 10 dientes de ajo, pelados

• 2 large shallots

• 3 small bay leaves, preferably fresh

• 1 cucharadita de semillas de hinojo

• Aceite de oliva virgen extra de 300 ml

• 2 cucharadas de aceite de oliva virgen extra

• 6 garlic cloves, peeled, crushed

• 3 small bay leaves, preferably fresh

• 2 chalotas, en rodajas

• 2 bunches Swiss chard, centre stems cut out, leaves coarsely torn

• Caldo de pollo bajo en sal de 475 ml

Preheat oven to 177°C. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

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

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

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