This refreshing dish transforms humble dried chickpeas into a luxurious, textured filling that pairs beautifully with the crisp-tender bite of blanched escarole. The chickpeas are slow-cooked with aromatic bay leaves and earthy dried sage, then lightly mashed to create a creamy yet substantial base. Fresh diced tomatoes and minced garlic add brightness and depth, while a splash of white wine vinegar cuts through the richness for a balanced flavor profile. Perfect for a light summer dinner or a hearty vegetarian lunch, these stuffed leaves are elegant enough for entertaining yet simple enough for weeknight meals. Serve at room temperature to allow the flavors to meld, offering a satisfying, low-fat meal that highlights fresh, wholesome ingredients.
Stuffed Escarole Leaves With Marinated Chickp
Description
This refreshing dish transforms humble dried chickpeas into a luxurious, textured filling that pairs beautifully with the crisp-tender bite of blanched escarole. The chickpeas are slow-cooked with aromatic bay leaves and earthy dried sage, then lightly mashed to create a creamy yet substantial base. Fresh diced tomatoes and minced garlic add brightness and depth, while a splash of white wine vinegar cuts through the richness for a balanced flavor profile. Perfect for a light summer dinner or a hearty vegetarian lunch, these stuffed leaves are elegant enough for entertaining yet simple enough for weeknight meals.Ingredients
Directions
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Rinse dried chickpeas thoroughly and place in a large bowl. Cover with 9 cups of water and refrigerate overnight to soak.
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In a large pot, bring 2 quarts of water to a boil. Add the dried sage and bay leaves.
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Drain and rinse the soaked chickpeas, then add them to the boiling water. Cook until soft, about 30 to 45 minutes.
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Drain the chickpeas, reserving 2 cups of the cooking liquid. Return chickpeas to the pot or place in a bowl.
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Sprinkle chickpeas with salt and pepper. Lightly mash them with a fork until they are broken down but still have some texture. Set aside to cool.
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In a large bowl, toss the diced tomatoes with minced garlic and chopped fresh parsley.
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Add the cooled, mashed chickpeas to the tomato mixture. Add just enough reserved cooking liquid to moisten the mixture.
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Stir in white wine vinegar to taste. Adjust seasoning if needed.
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Bring a small saucepan of salted water to a boil. Prepare a large bowl of ice water and set aside.
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Separate the escarole leaves. Submerge them in the boiling water for about 2 minutes, until soft but still crisp.
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Remove escarole leaves from the water and immediately plunge them into the ice water to stop the cooking process.
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Drain the escarole leaves and pat them dry with paper towels.
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Lay each leaf flat. Place about 2 to 3 tablespoons of the chickpea mixture at the broad end of each leaf.
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Roll up the leaf like a cigar, tucking in the sides to enclose the filling.
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Serve the stuffed escarole rolls at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 784.4kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 1271.6mg53%
- Total Carbohydrate 165.5g56%
- Dietary Fiber 55.1g221%
- Sugars 12.3g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Note: The original ingredient list had an empty item for "2 tablespoon". Based on the directions mentioning "parsley" in the mixing step, this has been filled as "Chopped fresh parsley".
Make Ahead: The chickpea filling can be prepared up to 2 days in advance and stored in the refrigerator. The escarole leaves should be blanched and rolled just before serving to maintain their texture and color.
Variation: For added richness, you can add a tablespoon of olive oil to the chickpea mixture. You can also add finely diced onions or bell peppers to the filling for extra crunch and flavor.
Storage: Best served fresh. If storing leftovers, keep the filling and leaves separate in airtight containers in the refrigerator for up to 2 days.
