Sunday, August 2, 2009

RECIPE: Roasted Garbanzo Beans with Swiss Chard Over Couscous

Adapted from the Juicy Bits blog


Garbanzo beans:

2 15.5 oz cans garbanzo beans, drained

5 garlic cloves, peeled, left whole

3 bay leaves

1 tsp fennel seeds

3 Tbsp olive oil

Swiss chard:

2 Tbsp olive oil

3 garlic cloves, minced

3 bay leaves

2 bunches Swiss chard, center stems cut out, leaves coarsely chopped

2 cups vegetable or chicken broth


1 cup couscous

1¼ cup water or broth

2 tsp olive oil


1. Preheat oven to 350 degrees. In an 8″ x 8″ glass baking dish, combine all of the ingredients for garbanzo beans and stir to combine. Cover with aluminum foil and bake for 45 minutes. Remove garlic and bay leaves and set aside.

2. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add garlic and bay leaves and sauté for a minute. Add the Swiss chard in bunches and cook until half wilted. Add broth, cover pan and cook for 10 minutes. Drain chard and discard bay leaves.

3. For couscous bring water or broth with olive oil to boil. Stir in couscous. Remove from heat and let stand for 5 minutes.

4. Heat the same skillet over medium heat and add the garbanzo beans and sauté until they begin to crisp, about 4 minutes. Add the Swiss chard and cook until warmed through. Season with salt and pepper. Serve over couscous.

Contributed by Stephanie Leonard

No comments: