Away on Vacation - Armenian Roasted Chickpeas

Sorry for the delay - I went home to Chicago on vacation, and good friend Gwenne stepped up to fire away and take pictures of week 15 creations... Part 1:3 -

Armenian Roasted Chickpeas

• Combined chopped garlic (CSA), 1 lg sliced shallot, can of chickpeas (drained), fresh chopped tomatoes and a purple pepper (from courthouse market-though you can't tell it's purple in the pics...it was fairly small), fresh ground black pepper, some sea salt and some dried fennel in glass baking dish. Poured over 3/4 C olive oil, covered w/foil and roasted in oven at 350 deg. for about 45 minutes.
• Drained chickpeas after cooling ("juices" from tomatoes, oil, and peppers saved for soup).
• Sauteed several lg. cloves of garlic & 2 lg. shallots until tender.
• Added in remaining CSA chard plus several handfuls baby spinach.
• Sauteed until chard & spinach were wilted then poured about 1 C veggie broth over mixture, covered and simmered about 10 min.
• Drained chard/spinach mixture (saved broth to add to veggie soup) and tossed together with chick pea mixture and some more olive oil - just until warmed through.

(no pics-but served with whole wheat couscous)