- Chop the well-washed escarole into rather small pieces
- Cut and coarsely chop the white part of the leek
- Cut the bread into very small cubes
- Sauté the leek in 2 tablespoons of extra virgin olive oil, add the garlic clove and the escarole
- Sauté the escarole on a high heat for 5 minutes, then remove the garlic
- Add the chickpea soup, 1 vegetable stock cube and a glass of water. Cover and cook for 15 minutes once it starts to boil
- Drain the wheat, add it to the soup and season with salt
- Cook for a few minutes without the lid
- Turn off the heat, let the soup rest for about 15 minutes and finally add the chickpea cream
- In the meantime, place the cut bread in a pan with 2 tablespoons of extra virgin olive oil and a spicy chili pepper
- Brown over a very low heat, turning often, until it is crispy but not burnt
- Remove the chilli pepper
- Serve the soup lukewarm sprinkled with generous crumbs of spicy bread