Chickpea Soup

Directions

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.