Stuffed escarole leaves with marinated chickpeas
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]ks۶\ m E{44DB"`HP](Yv4Eov ΃O/5Il|srԲ}:u_\ u1ff6=;E8 e=dY87$niM砯\ Yl-w%yvlN:N!шFIcS2ŜIBrApiFI9n70`I]|wNܔkY&`1HK--1)ISk\ҢH[Ӕϭdaw քMu &bz{-w'y$вiJs"x^+A^f$z֏#y* fi|d $] T07#RNUctldض,!cvUnDU+sʫy>S@*Vʅ5eY.vR"WN]iB,ՄRejC'?94<~E0*ov>fnZ1rdZ-yO&isuzb[?yN?~~Z<}fl_|z>=k?K 9?>>rv|?s|>>s.xA=5^ylB!ZSH8oldłZOZ5 |}ܢЌJ]ԝhS Ru?[,%EyOfDݵ"?˸4|dx1=}ٛ_8AEt UԠԀo;{_4_4  Q9oqq$bb\KP-;pMޓ+- ϔZ!q)H]$8{{oZ?Lc6>=O:_N'L(2aE}Axoc|Bdyl H9.d7$JhZ(-}2TTCΧ3> X\O1b4ީ]]Ɏ{;w<'X>1I.2dy,h>IMbUruC

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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.
]ks۶\ m E{44DB"`HP](Yv4Eov ΃O/5Il|srԲ}:u_\ u1ff6=;E8 e=dY87$niM砯\ Yl-w%yvlN:N!шFIcS2ŜIBrApiFI9n70`I]|wNܔkY&`1HK--1)ISk\ҢH[Ӕϭdaw քMu &bz{-w'y$вiJs"x^+A^f$z֏#y* fi|d $] T07#RNUctldض,!cvUnDU+sʫy>S@*Vʅ5eY.vR"WN]iB,ՄRejC'?94<~E0*ov>fnZ1rdZ-yO&isuzb[?yN?~~Z<}fl_|z>=k?K 9?>>rv|?s|>>s.xA=5^ylB!ZSH8oldłZOZ5 |}ܢЌJ]ԝhS Ru?[,%EyOfDݵ"?˸4|dx1=}ٛ_8AEt UԠԀo;{_4_4  Q9oqq$bb\KP-;pMޓ+- ϔZ!q)H]$8{{oZ?Lc6>=O:_N'L(2aE}Axoc|Bdyl H9.d7$JhZ(-}2TTCΧ3> X\O1b4ީ]]Ɏ{;w<'X>1I.2dy,h>IMbUruC

[J&mTȮ0fB­q9%HZ9R.B @ :z  ;_sH<IyO ruF:*86mS.-˷^B| 2:u/YoI'~'Ȱaf*k6V,/pGĢbr5jq5Uh~Hmon{m‡p鮡#QRu3D\=PG [6+_FQ&iuSzMi5˵h[9ICaUW^kiyZ0"ӂ(~甦:Hc&s0pya4Gxec>ci\07 1kdFaZ@a;:$t #1-qY(_)): յSeok^MY)SęXxa:|Ǵ={6T0lD?Nu@5ot0C5z&;~?a3!OX 0]LۄTY@Ix0[t|A5m a_J4kciC`B:%zeZ:7-# QoL*mj  'C(cg>Nt4@x =+z-r"}!:+||3߇ -CIi8wQi01gLNE%t@4l6i} Q;D{ z{Mݾi؊pgy߰iHǂiq߮ +![cJoڄKx.a,_)zqͻtzLa,S!5 H:7"&=xrqlh]|`[ƭb$t3{"Da dZ,˴3ڈk zfa p%@X~kj{ Zδ >  Z6҅.;'qL[Q.t9%{ML[U3mA|,3@? 3MgB?#-zOm?V[g|n9J<_ snS9NmR-6orNH}ش#S}VrӰfOMFCm2ds6r܏K};⒟W}~i<[YC8=@ڑ7,8^'nud^pBZ4;ݾfk(ĵ>֛ Smq8ޯ|g[$`￱



 
      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)

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