Place the chickpeas in a large pot or Dutch oven and cover with several inches of water.
Bring to a rolling boil over high heat.
Create a studded onion by cutting a small slit in the unpeeled onion, inserting the bay leaf, and pressing the clove into the onion.
Add it to the pot with the beans.
Reduce the heat to a gentle simmer, partially cover, and cook, stirring occasionally.
After 30-60 minutes, once the beans begin to soften, season generously with salt and pepper.
Continue to simmer until the beans are fully tender but not falling apart, adding more water as needed to keep them submerged. This can take another 30-60 minutes.
Add the chopped broccoli raab directly to the pot.
Continue to cook until the greens are tender and silky, about 10-20 minutes.
Add a splash more water if you prefer a soupier consistency.
Remove and discard the studded onion.
Taste the stew and adjust seasoning with more salt and pepper if needed. Just before serving, stir in the minced garlic and extra virgin olive oil.
Ladle the beans and greens into bowls, garnish with a sprinkle of fried bread crumbs, and serve immediately.
Don't be shy with the finishing oil!
Using a high-quality extra virgin olive oil and adding it at the very end preserves its fresh, peppery flavor.
