Prep 10 mins
Cook 30 mins
Adapted from Mark Bittman's _How To Cook Everything Vegetarian_ by Robin Bellinger at Serious Eats. http://bit.ly/8Z6Tac If you wanted to make this with canned chickpeas, you need 3 cups of chickpeas and 2 cups of water or broth.
- 1 cup dried garbanzo beans
- 2 quarts water, divided
- 3⁄4 cup homemade breadcrumbs
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 teaspoon smoked sweet paprika (pimenton) (optional) or 1 teaspoon cumin (optional)
- ground black pepper
- 1 tablespoon minced garlic
- 2 tablespoons white wine (optional)
- 1 head escarole, cleaned and chopped into bite-size pieces
- Cover chickpeas with 1 qt water. Cover with plastic wrap and let stand at room temperature overnight. Drain and place soaked chickpeas in a pot. Cover with the second quart of water. Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes or until tender.
- Meanwhile, preheat oven to 400°F Toss breadcrumbs with olive oil and spread on baking sheet. Toast 5-10 minutes, stirring every few minutes, until golden. Watch carefully to prevent burning. Transfer to a bowl as soon as browned to prevent overcooking.
- In a medium saucepan, heat remaining 2 tbsp olive oil over medium heat. Add onion and saute until softened and beginning to color, 10-15 minutes. Add pimenton or cumin, salt, pepper and garlic. Cook until garlic is fragrant, 1 minute. Add wine if using, and cook until almost dry.
- Add 2 cups of chickpea cooking liquid to saucepan; drain chickpeas of remaining liquid and add chickpeas to saucepan. Bring to a simmer. Add escarole and simmer until greens are softened, 5 minutes. Sprinkle generously with toasted bread crumbs before serving.