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 White wine vinegar

1 lg Head escarole

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