bishop: chickpeas, escarole, caramelized onions

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* Exported from MasterCook *

 

Sicilian Chickpeas with Escarole and Caramelized Onions

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds escarole

4 teaspoons extra virgin olive oil -- may be tripled

2 medium onions -- halved

and thinly sliced

2 teaspoons sugar

1/4 cup dark raisins

salt and black pepper

3 cups cooked chickpeas -- rinsed

1/3 cup chickpea cooking liquid -- reserved

 

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 Complete ITALIAN Vegetarian: 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) estimated by mastercook. Edited EMail from

kitpath 3/99

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 332 Calories; 8g Fat (20.8% calories from

fat); 15g Protein; 55g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 49mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1

Fat; 0 Other Carbohydrates.

 

Serving Ideas : elf, veg-recipe, fareshare

 

 

Nutr. Assoc. : 0 0 0 0 0 904680 0 0 1582

 

 

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