Stuffed escarole leaves with marinated chickpeas
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Wmo6n`a?,3Y;Imo54ݦC5D[%R%8F#E˯iS[Xyxw|N9zu%&Kӓ!;ЇSE]xdyykĘdҘpLƅ=j2hf M A='c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlua#H+#is\Iv/߿|if]=]P0%+\`~PUt"5_岔jby[p*,,e![ª2MPvm5 \l I%Dh<\+6J "(ܙ@G"KZs[]0`Pİk32Y'_v?@G: 蓻#9 ^^_nSk \BʖٗE)Ǭ:q,~ h3pf1׈gyض[΄{ RfO5׼>Ȩfp Hz& ll58( Zi$d+)of6JY+2mP:C*l Mu:/KpCU޼ȦMWpǁ/Y |l QDNаEp= 9Ad&gP> 1DAjVe4>uP.tz*e[MnE&6fׂ 35K<^{qB)%*C iЦG PQA%`H (acBD m:3yͲ>lB?պ U96 \mԁ>1:LM3^-U7;z,o|X.th]UN3S
Stuffed escarole leaves with marinated chickpeas
  Vegetarian    Low Fat  
Last updated 10/4/2011 8:25:17 PM. Recipe ID 59175. Report a problem with this recipe.
Wmo6n`a?,3Y;Imo54ݦC5D[%R%8F#E˯iS[Xyxw|N9zu%&Kӓ!;ЇSE]xdyykĘdҘpLƅ=j2hf M A='c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlua#H+#is\Iv/߿|if]=]P0%+\`~PUt"5_岔jby[p*,,e![ª2MPvm5 \l I%Dh<\+6J "(ܙ@G"KZs[]0`Pİk32Y'_v?@G: 蓻#9 ^^_nSk \BʖٗE)Ǭ:q,~ h3pf1׈gyض[΄{ RfO5׼>Ȩfp Hz& ll58( Zi$d+)of6JY+2mP:C*l Mu:/KpCU޼ȦMWpǁ/Y |l QDNаEp= 9Ad&gP> 1DAjVe4>uP.tz*e[MnE&6fׂ 35K<^{qB)%*C iЦG PQA%`H (acBD m:3yͲ>lB?պ U96 \mԁ>1:LM3^-U7;z,o|X.th]UN3S



 
      Title: Stuffed escarole leaves with marinated chickpeas
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 6 Servings
 
      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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Recipe ID 59175 (Apr 03, 2005)

Wmo6n`a?,3Y;Imo54ݦC5D[%R%8F#E˯iS[Xyxw|N9zu%&Kӓ!;ЇSE]xdyykĘdҘpLƅ=j2hf M A='c?Hkp2 VO$ΕR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlua#H+#is\Iv/߿|if]=]P0%+\`~PUt"5_岔jby[p*,,e![ª2MPvm5 \l I%Dh<\+6J "(ܙ@G"KZs[]0`Pİk32Y'_v?@G: 蓻#9 ^^_nSk \BʖٗE)Ǭ:q,~ h3pf1׈gyض[΄{ RfO5׼>Ȩfp Hz& ll58( Zi$d+)of6JY+2mP:C*l Mu:/KpCU޼ȦMWpǁ/Y |l QDNаEp= 9Ad&gP> 1DAjVe4>uP.tz*e[MnE&6fׂ 35K<^{qB)%*C iЦG PQA%`H (acBD m:3yͲ>lB?պ U96 \mԁ>1:LM3^-U7;z,o|X.th]UN3S