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“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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