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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Mark Bittman's _How To Cook Everything Vegetarian_ by Robin Bellinger at Serious Eats. If you wanted to make this with canned chickpeas, you need 3 cups of chickpeas and 2 cups of water or broth. Ingredients:
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) |
salt |
ground black pepper |
1 tablespoon minced garlic |
2 tablespoons white wine (optional) |
1 head escarole, cleaned and chopped into bite-size pieces |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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