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Rinse chickpeas, place in a large bowl and cover with 9 cups water.
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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
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tomatoes with garlic and parsley. Add cooled chickpeas and toss with
|
just enough reserved cooking liquid to moisten. Add vinegar to
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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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