Preheat oven to 400°F. In a baking dish or cast iron skillet, combine the chickpeas, garlic, shallots or green onions, bay leaves and oil. Roast for about 45 minutes, shaking the pan once or twice, until everything is golden.
If you used a cast iron skillet, pour the chickpea mixture into a bowl and set the skillet on the stove top. (Otherwise, pull out a skillet.) Drizzle with oil and when it's hot but not smoking, saute the chard and garlic for about 5 minutes, until it's wilted. Pour the stock overtop, cover and cook for another 10 minutes, until the chard is tender. Remove the lid and drain any excess liquid away.
Add the chickpea mixture to the pan, season the whole thing with salt and pepper, toss around (add a little extra oil if you need to) until heated through, and serve.