Scurdijata

Ingredients

• 1 cup (200 g) dried chickpeas or any dried beans, soaked overnight
• 3 cups (720 ml) water
• 1/2 tsp salt
• 1 bouquet garni (a bay leaf, 2 sprigs of thyme, 2 sprigs of parsley, tied together)
• 1 garlic clove, sliced
• Olive oil
• 2 garlic cloves, sliced
• 1 small dried red chile, sliced, or 1/2 tsp chile flakes
• 2 cups (320 g) dandelion or wild chicory greens, previously cooked or boiled in salted water for 5 minutes
• 2 cups (480 g) cooked chickpeas
• 1 cup bean cooking liquid or vegetable stock
• 2 cups (100 g) stale bread (whole-grain sourdough or similar), cut into cubes
• Salt
• Freshly ground black pepper
• Herbs for garnish (optional)