Chickpeas and Escarole


  • 1 head escarole
  • ¼ cup extra virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 tsp. sugar
  • ¼ cup raisins
  • Salt
  • Black pepper
  • 3 cups drained chickpeas, plus 1/3 cup cooking liquid reserved


1. Discard any tough leaves of escarole.    Trim and throw away core and tough stems.  Tear leaves into large pieces, rinse, and set aside.

2. Heat olive oil over medium heat in a large skillet.  Add onions and cook, stirring frequently until golden, about 15 minutes.  Add sugar and continue cooking until onions are golden brown, about 5 more minutes.

3. Add in chickpeas and stir for about 5 minutes.

4. Add in the raisins and escarole.  Cook, stirring escarole occasionally, until leaves are tender, about 6 minutes.  Add salt and pepper to taste.

5. Add in chickpeas and liquid.  Simmer, stirring occasionally for about three minutes, until flavors have blended.  Serve immediately.

Note: If using dry chickpeas, soak in vegetable or chicken stock overnight.  Add herbs for flavor.

Source: Ezra Pound Cake

Leah Beckett