Eat for Eight Bucks: Chickpea Soup with Toasted Breadcrumbs

Preheat the oven to 400°F.

Spread the bread crumbs on a baking sheet, toss with a glug of olive oil (1-2 tablespoons), and spread evenly again. Toast for 5 to 10 minutes, stirring every few minutes, until the crumbs are golden and fragrant. Keep a very close eye on them as you stir, for they can begin to burn quite quickly.

While the breadcrumbs are toasting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat.

Add the chopped onion and cook, stirring occasionally, until it is softened and beginning to get some color, 10-15 minutes depending on your pot and your heat. Stir in the pimenton or cumin, if using, along with some salt and pepper and the garlic and cook for about a minute more. If you have a bottle of wine open, add a glug now and cook until it has almost entirely evaporated.

Put the chickpeas and their broth into the saucepan and bring to a simmer. Simmer gently for a few minutes to heat through; then stir in the escarole, return to a simmer, and cook 5 minutes more, until the escarole is tender enough to eat.

Serve the hot soup topped with a generous sprinkling of toasted bread crumbs.