1 medium onion, unpeeled
1 bay leaf
1 whole clove
1 bunch broccoli raab (about 1 1/2 pounds), stems trimmed, coarsely chopped
1 tablespoon minced garlic (or more to taste)
1 tablespoon plus 1 teaspoon olive oil (or more to taste)
1/2 cup fried bread crumbs for garnish
1. Put the chickpeas in a large saucepan with water to cover and a large pinch salt. Turn the heat to high and bring to a boil.
2. Cut a slit in the onion and insert the bay leaf; insert the clove into the onion and add the onion to the chickpeas. Turn the heat down to medium-low so the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the chickpeas are tender but still intact, about 2 hours. Add water if necessary.
3. Add the broccoli raab and cook until it’s tender, 10 to 30 minutes, depending on the thickness of the stems. If you want a soupy mixture, add more water.
4. Remove the onion. Taste and adjust the seasoning with salt and pepper. Stir in the garlic and oil and cook for about 3 minutes. Spoon the chickpeas and greens into individual bowls and garnish with the bread crumbs.