Side Pannel
Sicilian Chickpeas W/escarole & Caramelized Onions
Sicilian Chickpeas W/escarole & Caramelized Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1 1/2 lb Escarole
- 4 ts Extra virgin olive oil; may
- -be tripled
- 2 md Onions; halved and thinly
- -sliced
- 2 ts Sugar
- 1/4 c Dark raisins
- Salt and black pepper
- 3 c Cooked chickpeas; rinsed
- 1/3 c Chickpea cooking liquid;
- -reserved
Directions
1) Discard any dry or tough outer leaves from the head of escarole. Trim
and discard the core and any tough stems. Wash the leaves in a large bowl
of cold water, changing the water several times until no sand appears in
the bottom of the bowl. Tear the leaves into large pieces and set aside.
2) Heat the oil in a large saute pan. Add the onions and cook over medium
heat, stirring often, until golden, about 15 minutes. Stir in the sugar and
continue cooking until the onions are golden brown, about 5 minutes. Do not
let the onions burn; lower the heat if necessary.
3) Add the raisins and the escarole to the pan. Cook, turning the escarole
occasionally, until the leaves are tender and the stem ends are just a
little crunchy, about 6 minutes. Season with salt and pepper to taste.
4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally,
until the flavors have blended, about 3 minutes. Adjust the seasonings and
serve immediately. Makes 4 cups.
Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3
large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add
salt to taste after the beans are cooked. Jack Bishop
and discard the core and any tough stems. Wash the leaves in a large bowl
of cold water, changing the water several times until no sand appears in
the bottom of the bowl. Tear the leaves into large pieces and set aside.
2) Heat the oil in a large saute pan. Add the onions and cook over medium
heat, stirring often, until golden, about 15 minutes. Stir in the sugar and
continue cooking until the onions are golden brown, about 5 minutes. Do not
let the onions burn; lower the heat if necessary.
3) Add the raisins and the escarole to the pan. Cook, turning the escarole
occasionally, until the leaves are tender and the stem ends are just a
little crunchy, about 6 minutes. Season with salt and pepper to taste.
4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally,
until the flavors have blended, about 3 minutes. Adjust the seasonings and
serve immediately. Makes 4 cups.
Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3
large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add
salt to taste after the beans are cooked. Jack Bishop
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