🫙 From the Spice Rack

Stuffed Escarole Leaves with Marinated Chickpeas

Name: Stuffed Escarole Leaves with Marinated Chickpeas
Ingredients: 3 cup dried chickpeas; 2 tsp dried sage; 5 ea bay leaves; 1/4 tsp salt; 1 pn freshly ground black pepper; 4 medium tomatoes, seeded & diced; 2 tsp minced garlic; 2 tbsp chopped fresh parsley

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 Wh...

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Ingredients8 items

Ingredients

3cup dried chickpeas
2tsp dried sage
5ea bay leaves
1/4tsp salt
1pn freshly ground black pepper
4medium tomatoes, seeded & diced
2tsp minced garlic
2tbsp chopped fresh parsley

Directions

1
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 g
2
Refrigerate and let soak overnight
3
In a large pot, bring two quarts of water to a boil
4
Add sage and bay leaves
5
Drain chickpeas and rinse well
6
Add chickpeas to boiling water and cook until they are soft, about 30 to 45 minutes
7
Drain chickpeas, reserving 2 cups of cooking liquid
8
Sprinkle chickpeas with salt and pepper, and lightly mash them with a fork

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