Beans and greens are very good friends. You can not go wrong pairing the two.
Pan roasting the garbanzo beans does two things.
1. It makes the beans creamy
2. The oil used is flavored by the beans and transfers the nuttiness to the rest of the dish.
Braising the vegetables sort of ‘melts’ the chard and all the flavors carry through the dish.
It sounds weird but this is great served with mashed potatoes or mashed yams. It is good alone too, or with grains. I ate some of the leftovers for breakfast with quinoa and an egg, that was good too.

Pan Roasted Garbanzo Beans and Braised Chard
1 15.5-ounce cans garbanzo beans rinse and drain the beans
2 garlic cloves peeled and chopped
1/2 chopped onion
2 small bay leaves (Mine were brown, but smelled fresh. I hope yours are prettier)
1 teaspoon fennel seeds
4 tablespoons extra-virgin olive oil
1 bunch chard, washed and cut into ribbons. I used the stems too.
2 cups vegetable, or chicken broth

Gather your ingredients.

Heat the oil to medium high in a large enough pan to handle all the ingredients. Then add the rinsed and drained beans and pan roast them for about 5 minutes.

Remove the beans to a plate with a slotted spoon leaving as much oil as you can. Add the garlic, onions, bay leaves, and fennel. I added the chard stems now to let them soften a bit.
Cook this for a couple minutes.

Then add the chopped garlic

Quickly stir to mix evenly, then add the chopped chard a little at a time until you have everything in the pan except the broth.

Slowly add the broth, be careful because it will bubble up on you a bit.

Let that simmer/braise for about 20 minutes. The liquid will cook down some and all the vegetables will soften together to a similar texture.

Add the beans back to rewarm them.

This isn’t the prettiest dish, but it is very, very tasty.