Roasted Chick Peas, Garlic, and Swiss Chard

So.  I found the original recipe while surfing dinnerwithjulie.com and tweaked it.  It's yummy.

1 can of chick peas
1 can of corn
2 bay leaves
lots of garlic
olive oil
1 bunch of swiss chard
broth
bacon

First, Drain and rinse the chick peas and put into a pan with corn (also drained) bay leaves, and peeled garlic cloves.  I used 4 big ones and cut each one in half.  Add the bay leaves and some olive oil.  The recipe called for 1/3 cup, but I think you could get away with less.

Mix that all up and put into a 400* oven for 45 minutes.  You might want to stir the mixture (or shake the pan) every once in a while.

Put a couple slices of bacon on a baking sheet with sides and put that in the oven for about 10-15 minutes, depending on how crispy you like your bacon.  You don't even need to flip it.  Pull out when its done and let cool on paper towels.  Once it's cooler, rip it up into pieces.

Once the 45 minutes are up, pull the mix out of chick pea mix out of the oven and set aside.  Make sure you pull out the bay leaves.

Pull the leaves of the chard off the red stems and rip apart into medium pieces.  Cut up a couple more cloves of garlic.  Heat up some olive oil in a skillet, and once hot, add the chard and garlic.  Saute it for about 5 minutes, until the chard is wilted.  Add about 1/4 a cup of broth (I used chicken) and let that simmer until the chard is tender (7-10 minutes).  Drain out the excess broth, add the chick pea mix and the ripped bacon, and heat through.  It's totally cool to season with the salt and pepper.

Enjoy!