Preheat oven to 400.  In a baking dish, combine chickpeas, whole cloves of garlic, onion, bay leaves, 1 tablespoon oil and salt and pepper.  Roast for about 45 minutes, shaking pan half way through until the chickpeas look nice and golden.

In a frying pan on the stove, add 1 tablespoon oil and heat until hot.  Saute garlic for 30 seconds and add chard until it has wilted - about five minutes.  Pour in broth and allow to cook covered for about 10 minutes.  Remove from heat, drain and mix into chickpeas, mashing garlic as you mix, taste and adjust seasoning.  If desired sprinkle some paprika in the mix to add some color.  Serve hot or cold.

Variation: Add some harif for a spicy twist.