Jill's Roasted Chick Peas with Swiss Chard

Gotta love those greens and beans! And also your friends who provide you with plant-strong inspiration.

In this case, it's my friend Jill. Her husband, who was in excellent health and phenomenal shape at the time, went to hear Dr. Eselstyn speak about his passion, preventing and reversing heart disease. From that moment on, they changed the way they cooked. By anyone's standards, you would say that they were healthy eaters before. But now, with the elimination of processed oils and animal products, they have gone from healthy to inspiring!

Jill adapted this recipe and shared it with all of us. Thanks Jill!

Roasted Chickpeas with Swiss Chard and Garlic

4-6 servings

Printable Recipe

Chickpeas

 2 15 ounce cans chickpeas, drained

10 garlic cloves, peeled left whole

2 shallots, chopped

3 small bay leaves

1 teaspoon crushed red pepper

1 teaspoon fennel seeds

salt (or not)

pepper

Swiss chard

6 garlic cloves, minced

3 bay leaves

2 shallots, chopped

2 big bunches Swiss chard

1 can vegetable broth

� of a fresh lemon

  

Roast Chickpeas:

Preheat oven to 400. Lay out drained chick peas on a paper towel and pat to dry.  Lightly spray a cookie sheet with oil.  Put chickpeas on the cookie tray in a single layer.  Top evenly with shallots, red pepper, fennel, kosher salt and pepper. Add bay leaves and whole garlic cloves. Shake the pan occasionally. Roast 45 minutes. These make a great stand-alone snack. Not possible to eat just one. Go ahead and try, I dare you.  Can be made 1 day ahead.

Chard:

Separate the chard leaves from the stem.  Coarsely chop the leaves. Slice the stems into �- � pieces.

In a large pot over medium-high heat, saut� shallots in a little vegetable broth until soft about 5-6 minutes. Add chard stems and saut� another 2-3 minutes.  Add garlic and bay leaves. Cook for another minute.  Working in batches, add half of the chard, stirring gently until the leaves begin to wilt. Add the remaining chard.  Add broth. Cover and simmer on low until chard is tender, about 10 minutes, stirring occasionally. Drain the liquid.

Discard all the bay leaves. Mix the roasted chickpeas into the chard. Squeeze the fresh lemon into the mixture. Toss lightly.

Do you consciously try to eat greens every day?

Do you have a favorite way of eating your greens?