Heat the olive oil in a frying pan and gently fry the garlic cloves in their skins for 30 seconds. Add the bread slices and season while in the pan. Fry the bread slices for about 2 minutes each side, or until golden. Remove the bread and garlic from the pan and drain on paper towel. Allow to cool a little, then break the bread into
Pound the cooked garlic a little using a mortar and pestle (or in a food processor) then add the bread, piece by piece. Pound or blend until it forms medium- to large-sized breadcrumbs, about
Add a few of the chickpeas, the cooking water from the chickpeas and some sea salt to taste. Mix until the chickpeas begin to break up.
Continue adding the chickpeas, feeling free to add a little more cooking liquid, and making sure you don’t overblend the mix. It should remain fairly coarse — the consistency of really rough-looking mashed potato or stuffing for a roast chicken. Bread picada will keep in the refrigerator for 2–3 days.
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