| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian, Low-fat |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Dried chickpeas |
| 2 |
ts |
Dried sage |
| 5 |
|
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 |
INSTRUCTIONS
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" <hdbrer@ibm.net> on Mar 21, 98
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