Rolled Grape Leaves With Chickpeas

• 1 can chickpeas, drained
• 1 lb. grape leaves (canned or fresh)
• 2 medium onions, chopped
• 1 Tbsp. dried mint or 1/2 c. chopped fresh mint leaves
• 1 c. chopped parsley
• 1 bunch chopped scallions
• juice of 2 lemons
• 1 lb. rice
• salt and pepper to taste

1. Fresh grape leaves must be washed and blanched for 1 minute in hot water to make them pliable.
2. Combine half of the lemon juice with the chickpeas, onions, rice, scallions, parsley, mint and seasonings.
3. Mix thoroughly.
4. Place a generous teaspoon of the mixture on a grape leaf, veined or under side up.
5. Roll from stem end, tucking in the sides.
6. Place extra leaves at the bottom of the cooking pot to keep grape leaves from splitting.
7. Pack the rolled leaves evenly and snugly over the loose leaves at bottom and add enough water to cover.
8. An inverted dish on top will help keep leaves from spreading.
9. Simmer on top of stove for about 35 minutes or until rice is cooked.

chickpeas, grape leaves, onions, mint, parsley, scallions, lemons, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704163 (may not work)