Stuffed Escarole Leaves With Marinated Chickpeas

3 c Dried chickpeas

2 ts Dried sage

5 ea Bay leaves

1/4 ts Salt

1 pn Freshly ground black pepper

4 md Tomatoes, seeded & diced

2 ts Minced garlic

2 tb Chopped fresh parsley

2 tb White wine vinegar

1 lg Head escarole

-- washed and cored Rinse chickpeas, place in a large bowl and cover with 9 cups water. Refrigerate and let soak overnight. In a large pot, bring two quarts of water to a boil. Add sage and bay leaves. Drain chickpeas and rinse well. Add chickpeas to boiling water and cook until they are soft, about 30 to 45 minutes. Drain chickpeas, reserving 2 cups of cooking liquid. Sprinkle chickpeas with salt and pepper, and lightly mash them with a fork. Set aside to cool. In a large bowl toss tomatoes with garlic and parsley. Add cooled chickpeas and toss with just enough reserved cooking liquid to moisten. Add vinegar to taste. Bring a small saucepan of salted water to a boil. Fill a large bowl with ice water and set aside. Place escarole leaves in a strainer and submerge in boiling water until leaves are soft, about 2 minutes. Remove leaves from water and immediately plunge them into ice water. Drain and pat dry. Lay leaves out flat nad place about 2 or 3 tablespoons of chickpea mixture at broad end of each leaf. Roll up like a cigar, turning sides in to enclose filling. Serve at room temperature.