Roasted Cauliflower And Shallots With Chard And Dukkah

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1 large cauliflower (2 3/4 lbs.), cored and cut into florets about 1 1/2 in. wide

3/4 pound whole shallots, peeled and cut in half if large

5 tablespoons extra-virgin olive oil, divided

About 3/4 tsp. kosher salt

1/2 pound Swiss chard, stems and ribs sliced and leaves chopped separately

1 can (15 oz.) chickpeas, rinsed and drained

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