Chickpeas in Their Own Broth

This is just about the easiest thing you can make with chickpeas, though it’s important to start with dried chickpeas (or those you’ve already cooked) versus canned, because they generate delicious broth (which is even better with the addition of a cup or two of chicken stock). Add bits of cooked sausage or cured salami to the simmering chickpeas if you like or add crumbled cooked sausage to the garnish. Or see the variations.

11/2 cups dried chickpeas, washed, picked over, and soaked if you have time

Salt and freshly ground black pepper

One 6-inch piece French or Italian bread, a day or two old

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

Chopped fresh parsley leaves for garnish

• Put the chickpeas in a large pot with their soaking liquid (or just cover with water) and bring to a boil over high heat, skimming the foam if necessary. Adjust the heat so the beans bubble steadily but not violently and cover loosely. Cook, adding water as necessary to keep them covered. When the chickpeas are nearly tender (anywhere from 30 minutes to an hour, depending on the beans and whether you soaked them), add a large pinch of salt and several grinds of black pepper and continue to cook, stirring occasionally and checking the beans for doneness every 10 or 15 minutes; keep them nice and wet. Stop the cooking when the beans are quite tender but still intact (about as long as it took to get nearly tender). (At this point, you may cover and refrigerate the beans until you’re ready to eat or up to a day in advance.)
• Meanwhile, roughly chop the bread and put it in a food processor; pulse until you have chunks no larger than a pea but not much smaller. Put all but 2 tablespoons of the olive oil in a large 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 bread crumbs from the skillet and drain them on paper towels.
• Warm the chickpeas in their broth if necessary; add the garlic and add a good sprinkling of salt and pepper.
• Top with the bread crumbs, garnish with parsley, and serve.

Chickpeas in Their Own Broth with Chorizo.
• Before serving, top with 1/2 cup cooked and crumbled chorizo (either Mexican or Spanish) along with the bread crumbs.
  Chickpeas in Their Own Broth, Catalonian Style.
  • After Step 1, cook a chopped onion and the garlic in 3 or 4 tablespoons extra virgin olive oil until soft. Add a splash of white wine and a tablespoon tomato paste, then cook for a minute or two. Add the vegetables and a bay leaf along with the salt and continue with Step 2.
• MAKES: 4 servings
• TIME: Up to about 2 hours