Balsamic Roasted Chickpeas and Swiss Chard - Vegetarian Gourmet
This is such a beautiful dish to serve in midsummer when swiss chard is abundant. Cooking the chickpeas in olive oil for such a long time makes them slightly crispy, while the garlic roasts until it is tender and delicious! Don’t worry about them amount of olive oil in the recipe, it is just to coat the chickpeas as they cook – you will notice that most of it is poured out after the chickpeas roast. Don’t throw it away! Keep this beautiful garlic infused oil in an airtight container and use in salad dressings or drizzled over fresh tomatoes.Add Favorite
- 5 small Onions, peeled and quartered
- 1 Head Garlic, peeled and separated
- 2 Cans Chickpeas, rinsed and drained
- 1/2 Cup Olive oil
- 2 Tbsp. Sugar (or Maple Syrup)
- 2 Tbsp. Balsamic Vinegar
- 15 Stalks Swiss Chard, washed
- Preheat oven to 400 F (205 C).
- In a 9 x 13” baking dish, spread out the chickpeas, garlic and onions. Add the salt, pepper, sugar, 1 tbsp. balsamic vinegar and olive oil. Mix well and try to spread in as even a layer as possible.
- Bake at 400 for 1 ½ - 2 hours until the chickpeas caramelize.
- Remove from oven and carefully pour out the oil into a small bowl.
- Separate the swiss chard leaves from stalks. Chop both roughly and set aside.
- In a skillet over medium heat, heat about 1 tbsp of the oil from the chickpeas which is now infused with garlic. Add the swiss chard stalks. Cook for about 2 minutes, until slightly tender and add in the leaves as well as remaining balsamic vinegar and salt and pepper to taste. Cook for 2 minutes more and combine with the chickpea mixture. Serve.