[Gypsy]

And for something warm and hearty Sicilian chickpeas with escarole. I know the sugar is not healthy, you can reduce amount. It does add a bit of sweetness but you could omit. I've used Vadalia onions when I can get them as they add sweetness without the sugar.



Serves 4

1 large head escarole 1.5 lb
1/4 cup EVOO
2 med onions halved and thinly sliced
2 tsp sugar
1/4 cup golden raisins
salt and pepper
3 cups canned chickpeas drained, but reserve 1/3 cup of canning liquid

Trim escarole, discard tough leaves and stems. Wash and
tear into large pieces and set aside

Heat oil over medium heat in large saute pan. Add onions and cook,
stirring often, until barely golden. Stir in sugar (or omit) and continue
cooking until onions are golden brown.

Add raisins and escarole. Cook, turning escarole occasionally, until
leaves are tender, about 6 minutes. Season with salt and pepper to
taste

Stir in Chickpeas and reserved canning liquid. Simmer, stirring
occasionally, for 5 minutes or so. Adjust seasonings to taste and
serve.