Chickpeas in Their Own Broth, with Fried Bread Crumbs

Name: Chickpeas in Their Own Broth, with Fried Bread Crumbs
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: Salt and black pepper to taste; Salt and black pepper to taste; ½ cup chopped dried chorizo, optional; 3 cups cooked chickpeas, with about 2 cups of their cooking liquid (5 cups total); One hunk French bread or Italian bread a day or two old, about 6 inches long; One hunk French bread or Italian bread a day or two old, about 6 inches long; ½ cup extra virgin olive oil; 1 tablespoon minced garlic; 3 cups cooked chickpeas, with about 2 cups of their cooking liquid (5 cups total); Chopped fresh parsley leaves for garnish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A soupy appetizer (you can make it a little drier if you like) and a good one, a terrific example of making something delicious out of a few scraps. You must cook dried chickpeas yourself for this one; canned chickpeas will not cut it. Likewise, you must make homemade bread crumbs. Do these two things and you will love this dish.

Ingredients

One hunk French bread or Italian bread a day or two old, about 6 inches long
½ cup extra virgin olive oil
Salt and

Method

Roughly chop the bread and put it in a food processor; pulse until it is shredded, with no chunks larger than a pea, but most not much smaller either. Put all but 2 tablespoons of the olive oil in a skillet over medium heat. Add the bread and a sprinkling of salt and cook, shaking the pan occasionally, until the crumbs are nicely browned, 5 to 10 minutes. Use a slotted s