A soupy appetizer (you can make it a little drier if you like) and a good one, a terrific example of making something delicious out of a few scraps. You must cook dried chickpeas yourself for this one; canned chickpeas will not cut it. Likewise, you must make homemade bread crumbs. Do these two things and you will love this dish
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Roughly chop the bread and put it in a food processor; pulse until it is shredded, with no chunks larger than a pea, but most not much smaller either. Put all but 2 tablespoons of the olive oil in a 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 (drain them on paper towels if you wish; I do not) and, if you’re adding the chorizo, brown it lightly in the skillet.
Step 2
Warm the chickpeas in their broth with the garlic and salt and pepper. Divide the soup among 4 bowls, then top with the bread crumbs and, if you’re using it, the chorizo. Garnish with parsley, drizzle with the remaining olive oil, and serve.
