Picada de Pan

Bread Picada


Preparation info

  • Difficulty


  • Makes About

    450 g

Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About


  • 80 ml ( fl oz cup) extra virgin olive oil
  • 4 garlic cloves, unpeeled
  • 4 slices 2-day-old pasta dura or other firm crusty bread, about 1 cm (½ inch) thick
  • 110 g ( oz/½ cup) cooked chickpeas
  • 2–3 tablespoons cooking water from chickpeas, plus extra
  • sea salt


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 5 cm (2 inch) pieces. Peel the garlic cloves and discard the skins.

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 2–5 mm (⅙–¼ inch) in diameter. We call these migas.

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.