Roasted garbanzo beans and garlic with Swiss chard from Bon Appétit Magazine, January 2008 (page 75) by Michael Psilakis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sun-dried tomato and garlic-crusted rack of lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 02, 2016

    The flavour of the finished dish makes the time-consuming step of first roasting the chickpeas with garlic worth the effort, a step that also produces some delicious garlicky olive oil that can be used in other recipes. I included the chard stems, cooking them with the garlic and shallots before the leaves were added, and saved the stock (which I think can be omitted altogether) to use in soup.

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