INGREDIENTS

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

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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