Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded & diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
-- washed and cored
Rinse chickpeas, place in a large bowl and cover with
9 cups water. Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well. Add chickpeas to
boiling water and cook until they are soft, about 30
to 45 minutes. Drain chickpeas, reserving 2 cups of
cooking liquid. Sprinkle chickpeas with salt and
pepper, and lightly mash them with a fork. Set aside
to cool. In a large bowl toss tomatoes with garlic and
parsley. Add cooled chickpeas and toss with just
enough reserved cooking liquid to moisten. Add
vinegar to taste. Bring a small saucepan of salted
water to a boil. Fill a large bowl with ice water and
set aside. Place escarole leaves in a strainer and
submerge in boiling water until leaves are soft, about
2 minutes. Remove leaves from water and immediately
plunge them into ice water. Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons
of chickpea mixture at broad end of each leaf. Roll
up like a cigar, turning sides in to enclose filling.
Serve at room temperature.
