Chickpeas in Their Own Broth, with Fried Bread Crumbs

1. 1

   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.

2. 2

   Put all but 2 tablespoons of the olive oil in a skillet over medium heat.

3. 3

   Add the bread and a sprinkling of salt and cook, shaking the pan occasionally, until the crumbs are nicely browned, 5 to 10 minutes.

4. 4

   Use a slotted spoon to remove the bread crumbs from the skillet (drain them on paper towels if you wish; I do not) and, if youre adding the chorizo, brown it lightly in the skillet.

5. 5

   Warm the chickpeas in their broth with the garlic and salt and pepper.

6. 6

   Divide the soup among 4 bowls, then top with the bread crumbs and, if youre using it, the chorizo.

7. 7

   Garnish with parsley, drizzle with the remaining olive oil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.