Sicilian chickpeas w/escarole & caramelized onions

4 servings

Ingredients

Quantity Ingredient
1½ pounds Escarole
4 teaspoons Extra virgin olive oil; may be tripled
2 mediums Onions; halved and thinly sliced
2 teaspoons Sugar
¼ cup Dark raisins
Salt and black pepper
3 cups Cooked chickpeas; rinsed
⅓ cup Chickpea cooking liquid; reserved

Directions

1) Discard any dry or tough outer leaves from the head of escarole. Trim and discard the core and any tough stems. Wash the leaves in a large bowl of cold water, changing the water several times until no sand appears in the bottom of the bowl. Tear the leaves into large pieces and set aside.

2) Heat the oil in a large saute pan. Add the onions and cook over medium heat, stirring often, until golden, about 15 minutes. Stir in the sugar and continue cooking until the onions are golden brown, about 5 minutes. Do not let the onions burn; lower the heat if necessary.

3) Add the raisins and the escarole to the pan. Cook, turning the escarole occasionally, until the leaves are tender and the stem ends are just a little crunchy, about 6 minutes. Season with salt and pepper to taste.

4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally, until the flavors have blended, about 3 minutes. Adjust the seasonings and serve immediately. Makes 4 cups.

Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3 large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add salt to taste after the beans are cooked. --Jack Bishop *Adapted to lowfat cooking from a recipe in THE COMPLETE ITALIAN VEGETARIAN COOKBOOK: 350 Essential Recipes for Inspired Everyday Eating, by Jack Bishop (Houghton-Mifflin). The original used 3 times the amount of olive oil. PER SERVING: 339 cals, 8g fat (20% cff) estmated by mastercook. Edited EMail from kitpath@... 3/99

Serving Ideas : elf, veg-recipe, fareshare Recipe by: Jack Bishop, COMPLETE ITALIAN VEGETARIAN* Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 11, 1999, converted by MM_Buster v2.0l.

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