Chickpeas in Their Own Broth, with Fried Bread Crumbs

• One hunk French or Italian bread a day or two old, about 6 inches long
• 1/2 cup extra virgin olive oil
• Salt and black pepper to taste
• 1/2 cup chopped dried chorizo, optional
• 3 cups cooked chickpeas (preceding recipe), with about 2 cups of their cooking liquid (5 cups total)
• 1 tablespoon minced garlic
• Chopped fresh parsley leaves for garnish

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.
2. Put all but 2 tablespoons of the olive oil in a skillet over medium heat.
3. Add the bread and a sprinkling of salt and cook, shaking the pan occasionally, until the crumbs are nicely browned, 5 to 10 minutes.
4. 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 youre adding the chorizo, brown it lightly in the skillet.
5. Warm the chickpeas in their broth with the garlic and salt and pepper.
6. Divide the soup among 4 bowls, then top with the bread crumbs and, if youre using it, the chorizo.
7. Garnish with parsley, drizzle with the remaining olive oil, and serve.

hunk, extra virgin olive oil, salt, dried chorizo, liquid, garlic, parsley

Taken from www.epicurious.com/recipes/food/views/chickpeas-in-their-own-broth-with-fried-bread-crumbs-385828 (may not work)