Saucy Spanish Chickpeas

• high-sided frying pan or medium sauce pan
• wooden spoon
• small bowl

• 6 T olive oil, divided
• 1 c rough bread crumbs
• salt
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 T white or red wine
• 1 T tomato paste
• 3 c chickpeas, soaked and cooked, plus 2 c of cooking liquid
• pepper

Heat 3 T oil over medium heat, add bread crumbs and a pinch of salt, and toast, stirring or shaking the pan occasionally, for 5-10 minutes, until golden brown. Transfer to the bowl and set aside.

Add the other 3 T oil to the pan along with the onion and garlic and sauté, stirring frequently, until soft, about 5 minutes. Add wine and tomato paste and simmer for 2 minutes. Add chickpeas and cooking liquid along with some salt and pepper and heat through.

Top with bread crumbs and serve hot.

Adapted from the recipe for "Chickpeas in their own broth, Catalan style" in Mark Bittman’s How to Cook Everything Vegetarian – read my review.

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