Stuffed escarole leaves with marinated chickp

 
               STUFFED ESCAROLE LEAVES WITH MARINATED CHICKP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 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.
  
 
 
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