Veggie Grape Leaves

• 3/4 cups Chickpeas, Rinsed And Drained
• 1-1/2 cup Rice
• 1/2 cups Parsley, Chopped
• 1/2 cups Green Onion, Chopped
• 3 whole Tomatoes, Chopped
• 1 Tablespoon Dried Mint
• 1/4 teaspoons Cinnamon
• 3/4 cups Canola Oil
• 1 jar (9 Oz. Size) Grape Leaves
• 1 can (28 Oz. Size) Whole Tomatoes
• 1 whole Lemon, Juiced

1. Place the chickpeas on a cutting board and place a tea towel over them. With a rolling pin, crush the chickpeas. Place them in a bowl of water for a few minutes so the skins can float to the top. Remove and discard the skins. Place the chickpeas in a bowl and combine them with rice, parsley, green onion, chopped tomatoes, mint, cinnamon and oil. Mix well.
2. Take one grape leaf at a time and lay out on a flat surface with the stem toward you and shiny side face down. Place a spoonful of the mixture across the width of the leaf, fold in the 2 sides and roll the leaf tightly, like a cigar. Continue with all remaining grape leaves.
3. In a sauce pan, put the canned whole tomatoes and the lemon juice. Place the grape leaves snug on top of the tomatoes. Put a heat-safe plate on top to keep them all together, cover with a lid, bring to boil and then lower heat to simmer (medium-low) and cook for 30-35 minutes. Remove the grape leaves from the tomatoes and serve warm or refrigerate and serve cold. These are great with a side of hummus.

chickpeas, rice, parsley, green onion, tomatoes, ubc, ube, grape leaves, tomatoes, lemon

Taken from tastykitchen.com/recipes/sidedishes/veggie-grape-leaves/ (may not work)