I top off this bowl of comfort with some crispy, crunchy croutons and a drizzle of big fat finishing oil, and it takes me right back to Tuscany!MISE EN PLACEExtra virgin olive oil1 large onion, peeled and cut into large dice2 celery ribs, cut into ¼-inch dice2 carrots, cut into ¼-inch diceKosher salt2 pinches of crushed red pepper6 cloves garlic, smashed3 sprigs of fresh rosemary, leaves finely chopped1 tablespoon cumin seeds, toasted and ground 1½ teaspoons coriander seeds, toasted and ground1 pound dried chickpeas, soaked overnight 2 quarts chicken or veggie stock, plus more as needed2 bay leaves6 ½-inch slices stale rustic Italian bread, cut into ½-inch cubesBig fat finishing oil This recipe is best when you cook your own beans, so plan ahead.1 Coat the bottom of a large pot with olive oil and add the onion, celery, and carrots. Season with salt and a pinch of red pepper. Bring to medium heat and cook the veggies for 7 to 8 minutes or until they begin to soften. Toss in half of the garlic, half of the rosemary, and the cumin and coriander, and cook for 3 to 4 minutes more.2 Drain the chickpeas and add them to the pot along with the stock, bay leaves, and 2 cups water.
