Stuffed Escarole Leaves with Marinated Chickpeas
Yield
6 servingsPrep
40 minCook
45 minReady
400 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chickpeas (garbanzo beans)
dried |
|
| 2 | teaspoons |
sage
dried |
*
|
| 5 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 4 | medium |
tomatoes
seeded & diced |
|
| 2 | teaspoons |
garlic
minced |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | each |
escarole
large, head, washed and cored |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1E+1 | ml |
sage
dried |
*
|
| 5 | each |
bay leaves
|
*
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| 4 | medium |
tomatoes
seeded & diced |
|
| 1E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 1 | each |
escarole
large, head, washed and cored |
* |
Directions
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 chick pea mixture at broad end of each leaf.
Roll up like a cigar, turning sides in to enclose filling.
Serve at room temperature.
