Side Pannel
Stuffed Escarole Leaves with Marinated Chickpeas
Stuffed Escarole Leaves with Marinated Chickpeas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian, Low Fat
Ingredients List
- 3 c Dried chickpeas
- 2 ts Dried sage
- 5 Bay leaves
- 1/4 ts Salt
- 1 pn Freshly ground black pepper
- 4 md Tomatoes, seeded & diced
- 2 ts Minced garlic
- 2 tb Chopped fresh parsley
- 2 tb White wine vinegar
- 1 lg Head escarole
- -- 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 chickpea mixture at broad end of each leaf. Roll up like a
cigar, turning sides in to enclose filling. Serve at room temperature.
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.
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