Stuffed Escarole Leaves with Marinated Chickpeas

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.