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Sicilian Chickpeas With Escarole And Caramelized Onions

Sicilian Chickpeas With Escarole And Caramelized Onions is built on Escarole, Extra Virgin Olive Oil, Onions And Thinly Sliced, Sugar, and Dark Raisins Salt And Black Pepper. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 lb
• 4 tsp
• 2
• 2 tsp
• 1/4 cup
• 3 cup
• 1/3 cup

Method (preview)

1. 1

   Discard the core and any tough stems.

2. 2

   Tear the leaves into large pieces and set aside.

3. 3

   Heat the oil in a large saute pan.

4. 4

   Add the onions and cook over medium heat, stirring often, until golden, about 15 minutes.

5. 5

   Stir in the sugar and continue cooking until the onions are golden brown, about 5 minutes.

6. 6

   Do not let the onions burn; lower the heat if necessary.

7. 7

   Add the raisins and the escarole to the pan.

8. 8

   Cook, turning the escarole occasionally, until the leaves are tender and the stem ends are just a little crunchy, about 6 minutes.

9. 9

   Season with salt and pepper to taste.

10. 10

    Stir in the chickpeas and cooking liquid.

11. 11

    Simmer, stirring occasionally, until the flavors have blended, about 3 minutes.

12. 12

    Adjust the seasonings and serve immediately.

13. 13

    Tip: If you cook chickpeas from scratch, to each pound of dry bean add 3 large garlic cloves, peeled and 2 bay leaves.

14. 14

    Discard the flavorings.

15. 15

    Add salt to taste after the beans are cooked. --Jack Bishop