Chickpea Soup

1. 1

   Cover chickpeas with 1 qt water.

2. 2

   Cover with plastic wrap and let stand at room temperature overnight.

3. 3

   Drain and place soaked chickpeas in a pot.

4. 4

   Cover with the second quart of water.

5. 5

   Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes or until tender.

6. 6

   Meanwhile, preheat oven to 400F Toss breadcrumbs with olive oil and spread on baking sheet.

7. 7

   Toast 5-10 minutes, stirring every few minutes, until golden.

8. 8

   Watch carefully to prevent burning.

9. 9

   Transfer to a bowl as soon as browned to prevent overcooking.

10. 10

    In a medium saucepan, heat remaining 2 tbsp olive oil over medium heat.

11. 11

    Add onion and saute until softened and beginning to color, 10-15 minutes.

12. 12

    Add pimenton or cumin, salt, pepper and garlic.

13. 13

    Cook until garlic is fragrant, 1 minute.

14. 14

    Add wine if using, and cook until almost dry.

15. 15

    Add 2 cups of chickpea cooking liquid to saucepan; drain chickpeas of remaining liquid and add chickpeas to saucepan.

16. 16

    Bring to a simmer.

17. 17

    Add escarole and simmer until greens are softened, 5 minutes.

18. 18

    Sprinkle generously with toasted bread crumbs before serving.

* Per serving · 4 servings · Values may vary.