• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Escarole Leaves with Marinated Chickpeas

  • Recipe Submitted by on

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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?