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"
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.7mg||1 %|
|Potassium 1011.7mg||27 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 50.3g|
|Protein 22g||31 %|
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Calories per serving: 422
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