Roasted Garbanzo Beans and Garlic with Swiss Chard
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant roasted chickpea and garlic with Swiss chard dish is a masterclass in building deep, savoury flavours from simple cupboard staples. By slow-roasting the chickpeas in a generous amount of olive oil with fennel seeds and garlic, the pulses take on a buttery texture while the oil becomes beautifully infused with aromatics. It is a wonderful dairy-free option that works equally well as a substantial vegetable side or a light main course, offering a sophisticated blend of earthy greens and nutty pulses.
Packed with plant-based protein and iron-rich leafy greens, this recipe is as nourishing as it is delicious. The Swiss chard is braised in a light broth to ensure it remains tender, providing a fresh contrast to the rich, garlic-scented chickpeas. Serve it alongside some crusty sourdough bread to soak up the remaining flavoured oils, or as a wholesome accompaniment to roasted chicken or grilled fish for a complete, balanced dinner.
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Ingredients for Roasted Garbanzo Beans and Garlic with Swiss Chard
2 15.140g cans garbanzo beans (chickpeas), drained (about 350g )
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
300ml extra-virgin olive oil
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, centre stems cut out, leaves coarsely torn
475ml low-salt chicken broth
How to make Roasted Garbanzo Beans and Garlic with Swiss Chard
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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