Chickpeas With Broth and Fried Breadcrumbs

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Chickpeas With Broth and Fried Breadcrumbs

Makes 4 servings

 

Time: 30 minutes with pre-cooked chickpeas

 

6-inch piece French or Italian bread, 1 or 2 days old

1/2 cup extra virgin olive oil

Salt and pepper to taste

3 cups cooked chickpeas, with about 2 cups of their cooking liquid (5

cups total)

2 or 3 cups spinach, washed and chopped

1 tablespoon minced garlic

Fresh parsley leaves, chopped for garnish

 

Roughly chop the bread and put it in the container of a food processor;

pulse until it is shredded, with no chunks larger than a pea, but most

not much smaller. 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 spoon to remove the breadcrumbs from the

skillet; drain on paper towels.

 

Over medium heat, cook the chickpeas and the spinach in the chickpea

broth with the garlic and salt and pepper. Cook until the spinach is

soft, about 10 minutes. Diving among 4 bowls, then top with the

breadcrumbs. Garnish with parsley and serve.