| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Main dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | c | Dried chickpeas |
| 2 | t | Dried sage |
| 5 | Bay leaves | |
| 1/4 | t | Salt |
| 1 | pn | Freshly ground black pepper |
| 4 | Tomatoes, seeded & diced | |
| 2 | t | Minced garlic |
| 2 | T | Chopped fresh parsley |
| 2 | T | White wine vinegar |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 562.5mg
Potassium: 363.6mg
Carbohydrates: 30.9g
Fiber: 6.1g
Sugar: 1.8g
Protein: 6.6g