Sicilian Chickpeas w/ Escarole & Caramelized Onions

1 large head of escarole (or greens of preference)
4 TBSP butter, ghee, or extra virgin olive oil
2 medium onions, thinly sliced
2 tsps natural sugar (or 4 drops liquid stevia)
1/4 cup raisins
pure salt & freshly ground black pepper
8 oz dried chickpeas (or 2 cans, rinsed & drained)
1/3 cup of the cooking liquid from the chickpeas (or veg broth if using canned)

If using Dried Beans:

• Place 8 oz dried chick peas in glass bowl (or jar) & fill with cold water.
• Soak for at least 8 hours or overnight.
• Rinse/drain chickpeas & place them in a saucepan with plenty of cold water.
• Add 2 cloves of garlic (whole) and 1 bay leaf & bring to a boil.
• Reduce heat to a simmer & cook until the chickpeas are still a little firm, tender, but not falling apart – 35 – 60 mins, depending on the variety of chickpeas & how long they were soaked.
• Add salt to taste, turn off heat & allow chickpeas to cool in their cooking liquid while you prepare the greens.
• When you’re ready to drain the chickpeas, discard the garlic & bay leaf & remember to reserve 1/3 cup of the cooking liquid.

To Prepare the Greens:

• Remove the stems from the greens, cut into bite sized pieces, rinse & set aside.
• Heat butter or oil in a large saute pan.
• Add the onions & cook, stirring often, over medium-low heat until golden – about 15 mins.
• Stir in the sweetener & continue cooking about 5 mins (but don’t let the onions burn – lower heat if necessary).
• Add the raisins & greens to the pan.
• Cook, working in the greens until they’re wilted & tender – about 5 mins.
• Season w/ salt & pepper to taste.
• Stir in the chickpeas (prepared or canned) & 1/3 cup cooking liquid (or veggie broth).
• Simmer, stirring occasionally until the flavors have blended – about 3 mins.

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SIDE NOTES:

~ Adapted from “The Complete Italian Vegetarian Cookbook” – a phenomenal dish (& book).

~ Soaking the beans only takes about 5 mins hands on work – they basically just have to sit there in water. It just takes a little advanced planning if you’re in the mood. (The cooled chickpeas & cooking liquid can be poured into an airtight container & refrigerated for up to 3 days. Or, divide among several smaller airtight containers & freeze for up to several months.)

~ You can use whatever type of greens you want. I usually can’t get escarole, so use swiss chard.

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