Stuffed Escarole Leaves with Marinated Chickpeas

Stuffed Escarole Leaves with Marinated Chickpeas Ingredients

3 c Dried chickpeas	2 ts Minced garlic
2 ts Dried sage	2 tb Chopped fresh parsley
5 Bay leaves	2 tb White wine vinegar
1/4 ts Salt	1 lg Head escarole
1 pn Freshly ground black pepper	washed and cored
4 md Tomatoes, seeded & diced

Instructions for Stuffed Escarole Leaves with Marinated Chickpeas

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. Posted to MM-Recipes Digest by "John Weber" on Mar 21, 98

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Garlic	Parsley	Sage
Salt	Tomato	White Wine

Stuffed Main dishes Vegetarian Low fat Garlic Parsley Peas Tomato Wine White wine Beans Dinner

for flavor and categorization

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