Chickpea Soup

• 1 cup dried garbanzo beans
• 2 quarts water, divided
• 34 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

1. Cover chickpeas with 1 qt water.
2. Cover with plastic wrap and let stand at room temperature overnight.
3. Drain and place soaked chickpeas in a pot.
4. Cover with the second quart of water.
5. Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes or until tender.
6. Meanwhile, preheat oven to 400F Toss breadcrumbs with olive oil and spread on baking sheet.
7. Toast 5-10 minutes, stirring every few minutes, until golden.
8. Watch carefully to prevent burning.
9. Transfer to a bowl as soon as browned to prevent overcooking.
10. In a medium saucepan, heat remaining 2 tbsp olive oil over medium heat.
11. Add onion and saute until softened and beginning to color, 10-15 minutes.
12. Add pimenton or cumin, salt, pepper and garlic.
13. Cook until garlic is fragrant, 1 minute.
14. Add wine if using, and cook until almost dry.
15. Add 2 cups of chickpea cooking liquid to saucepan; drain chickpeas of remaining liquid and add chickpeas to saucepan.
16. Bring to a simmer.
17. Add escarole and simmer until greens are softened, 5 minutes.
18. Sprinkle generously with toasted bread crumbs before serving.

garbanzo beans, water, homemade breadcrumbs, olive oil, onion, sweet paprika, salt, ground black pepper, garlic, white wine, head

Taken from www.food.com/recipe/chickpea-soup-425625 (may not work)