1 quart cozido stock, or substitute 1 quart chicken stock, fresh or canned
4 mint sprigs
How To Cook:
1. Starting a day ahead, wash the dried chick-peas in a sieve under cold running water, place them in a large bowl or pan, and add enough cold water to cover them by 2 inches.
2. Soak at room temperature for at least 8 hours. Drain the peas and place them in a heavy 2- to 3-quart saucepan. Add enough fresh water to cover them completely and bring to a boil over high heat.
3. Reduce the heat to low and simmer partially covered for 2 to 2½ hours, or until the peas are tender but still intact. Replenish the liquid with boiling water from time to time if necessary. (Canned chick-peas need only be drained and rinsed under cold running water.)
4. Meanwhile, in a heavy 8- to 10-inch skillet, heat ¼ cup of the olive oil over high heat until a light haze forms above it. Add the bread squares, lower the heat to moderate and cook, turning them frequently, until they are golden brown on all sides.
6. With a mortar and pestle or the back of a large spoon, mash the garlic and salt to a paste in the bottom of a heavy mixing bowl. Beat in the mint, parsley, and then the remaining ¼ cup of olive oil, 1 tablespoon at a time.
7. Continue to beat until the oil is thoroughly absorbed. Bring the stock to a boil in a large saucepan. Add the chick-peas, reduce the heat and simmer for 3 or 4 minutes to heat them through.
8. To serve, transfer the garlic mixture to a heated tureen. Pour the soup into the tureen, stir with a large spoon to distribute the garlic mixture evenly, and scatter the croutons on top. Garnish with mint.
