Chickpeas in Their Own Broth

Chickpeas in Their Own Broth is a simple and flavorful dish that showcases the natural richness of chickpeas. This recipe emphasizes the use of dried chickpeas for their ability to create a delicious broth, although pre-cooked chickpeas can also be used. The addition of bread crumbs adds texture and depth to the dish. With variations that include chorizo or a Catalonian-style twist, this recipe offers versatility and room for personalization.

MAKES: 4 servings

TIME: Up to about 2 hour

INGREDIENTS:

• 1 1/2 cups dried chickpeas, washed, picked over, and soaked if possible
• Salt and freshly ground black pepper
• One 6-inch piece of French or Italian bread, preferably a day or two old
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced garlic
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Place the chickpeas in a large pot with their soaking liquid (or cover with water) and bring to a boil over high heat. Skim off any foam that may accumulate. Adjust the heat to maintain a steady simmer and cover the pot loosely. Cook, adding water as needed to keep the chickpeas covered.
2. Once the chickpeas are nearly tender (approximately 30 minutes to an hour, depending on the beans and soaking), add a large pinch of salt and several grinds of black pepper. Continue cooking, stirring occasionally and checking for doneness every 10 to 15 minutes. Ensure the chickpeas remain moist throughout the cooking process. Stop cooking when the chickpeas are tender but still intact. Note: The cooking time can vary, so adjust accordingly.
3. While the chickpeas are cooking, roughly chop the bread and pulse it in a food processor until the crumbs reach a pea-sized consistency.
4. In a large skillet over medium heat, heat all but 2 tablespoons of the olive oil. Add the bread crumbs and a sprinkling of salt. Cook, shaking the pan occasionally, until the crumbs turn nicely browned (approximately 5 to 10 minutes). Use a slotted spoon to remove the bread crumbs from the skillet and drain them on paper towels.
5. Warm the cooked chickpeas in their broth, if needed. Add the minced garlic and season with salt and pepper to taste.
6. To serve, top the chickpeas with the toasted bread crumbs and garnish with fresh parsley leaves.

VARIATIONS:

1. Chickpeas in Their Own Broth with Chorizo: Before serving, sprinkle 1/2 cup of cooked and crumbled chorizo (either Mexican or Spanish) over the dish along with the bread crumbs.
2. Chickpeas in Their Own Broth, Catalonian Style: After Step 1, cook a chopped onion and the garlic in 3 to 4 tablespoons of extra virgin olive oil until soft. Add a splash of white wine and a tablespoon of 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.

USES:

• Enjoy this dish as a main course accompanied by crusty bread and a side salad.
• Serve the chickpeas as a side dish alongside grilled meats or roasted vegetables.
• Incorporate the chickpeas into a salad or grain bowl for a hearty vegetarian meal.

Chickpeas in Their Own Broth is a comforting and satisfying dish that highlights the natural flavors of chickpeas. Whether enjoyed as a standalone meal or paired with other ingredients, this recipe provides a versatile base that can be customized to suit individual tastes. With its variations and potential for creative exploration, this dish is sure to become a favorite among chickpea enthusiasts.