Stuffed endive leaves with marinated chickpeas recipe

Ingredients

• Cup Dried chickpeas
• 2 tsp Dried sage
• 5 ea Bay leaves
• ¼ tsp Salt
• 1 Tbsp Freshly ground black pepper
• 4 md Tomatoes, seeded & diced
• 2 tsp Minced garlic
• 2 Tab Chopped fresh parsley
• 1 Tab Apple cider vinegar 1 lg
• Head broad leaf endive (or escarole), washed and cored, leaves separated

1. Rinse chickpeas, place in a large bowl and cover with 9 cups water. Refrigerate and let soak overnight.
2. In a large pot, bring 2 litres of water to a boil. Add sage and bay leaves.
3. Drain the soaking chickpeas and rinse well. Add chickpeas to boiling water and cook until they are soft, about 30 to 45 minutes.
4. Drain chickpeas, reserving 2 cups of cooking liquid.
5. Sprinkle chickpeas with salt and pepper, and lightly mash them with a fork. Set aside to cool.
6. 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.
7. Bring a small saucepan of salted water to a boil.
8. Fill a large bowl with ice water and set aside.
9. Place endive leaves in a strainer and submerge in boiling water until leaves are soft, about 1 - 2 minutes.
10. Remove leaves from water and immediately plunge them into ice water. Drain and pat dry.
11. Lay leaves out flat and 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.
12. Serve at room temperat