Ingredients

About 3/4 cup homemade bread crumbs

Olive oil

1 medium onion, chopped

1 teaspoon pimenton or cumin (optional)

Salt and pepper

1 tablespoon minced garlic

Splash of wine (optional)

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

1 head escarole, cleaned and chopped into bite-size pieces

Preparation

  1. Preheat the oven to 400°F. Spread the bread crumbs on a baking sheet, toss with a glug of olive oil (1-2 tablespoons), and spread evenly again. Toast for 5 to 10 minutes, stirring every few minutes, until the crumbs are golden and fragrant. Keep a very close eye on them as you stir, for they can begin to burn quite quickly.

  2. While the breadcrumbs are toasting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it is softened and beginning to get some color, 10-15 minutes depending on your pot and your heat. Stir in the pimenton or cumin, if using, along with some salt and pepper and the garlic and cook for about a minute more. If you have a bottle of wine open, add a glug now and cook until it has almost entirely evaporated.

  3. Put the chickpeas and their broth into the saucepan and bring to a simmer. Simmer gently for a few minutes to heat through; then stir in the escarole, return to a simmer, and cook 5 minutes more, until the escarole is tender enough to eat. Serve the hot soup topped with a generous sprinkling of toasted bread crumbs.