Recipe: Stuffed Escarole Leaves With Marinated Chickpeas
- 3 c Dried chickpeas
- 2 ts Dried sage
- 5 ea 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 cove
r 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.
Meal type: dinner
Culinary tradition: Indian (Northern)