1 roughly 6-inch piece French or Italian bread, a day or two old
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
3 cups cooked chickpeas, with about 2 cups of their cooking liquid
1 tablespoon minced garlic
Chopped parsley leaves for garnish
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).
Warm the chickpeas in their broth with the garlic and add a good sprinkling of salt and pepper. Top with the bread crumbs, garnish with parsley, and serve or store, covered, in the refrigerator for up to 3 days. Gently reheat and garnish right before serving.