Grape leaves stuffed with rice, mashed chickpeas and tomato
(Known in Arabic as Warak Enab or Warah Enab)
20 - 30 Fresh Leaves
400g Can Chickpeas, drained
2 Medium Tomatoes, finley chopped
1/2 Cups of Rice
1/2 Cup Lemon Juice
6 Cups of Water
1/2 Cup Olive Oil
1/2 Tsp Allspice
1/2 Tsp Salt
1/4 Tsp Black Pepper
If using fresh leaves, blanch them by placing them in boiling water for 1 minutes. Rinse in cool water and trim away the stems.
Rinse the rice in a colander until the water runs clear. Bring the 6 cups of water to a boil on the stove, and add the salt, rice and 2 tablespoons of olive oil, cover and reduce to low heat until the rice is cooked.
To make the stuffing, in a large bowl mash the chickpeas then add the tomatoes, lemon juice, rice, spices and remaining olive oil then mix well to combine.
Spread out the grape leaves on a large flat surface, with the shiny side of the leave facing down.
Spoon a small ball of the stuffing into the center of the leaf then fold in the sides, then roll into finger sized rolls. The resulting leaf should hold itself together with no stuffing coming out.
Place the stems in the bottom of a saucepan, then put the rolls on top the stems. Simmer on a low heat 5-10 min then serve.