The idea of preparing this dish: layering leaves and stuffing alternatively is the ease of it. Bit also and most important you can use much more greens and garbanzo beans than the rolled version
One leaf. A bundle ( in France will have 12-14 leaves)
Cut out the green part. 2 bundles should render 800-950 g leaves
The night before. Soak 300 g dried garbanzo beans. They will yield 600 g boiled. You can always get already boiled garbanzo beans
600 gm boiled or u can open a jar or a can. Sometimes I do on emergency
200 g round rice not washed. Keep all the starch. It will hold it together
Prepare the stuffing. 2 bunches parsley, 1 bunch mint, 2 diced pnions 3 diced tomatoes. Mix. Add spices & salt + 2TBsp of olive oil & 1 lemon juice. Add the cooked garbanzo beans and the rice.
3 pealed tomatoes pealed and sliced crosswise
Arrange the on the base of your cooking pit
Layers the ingredients. Start with a thick base. (5 leaves) this is going to n your top tater when cooked and inverted in the serving dish. Keep alternating leaves and stuffing. Finish with leaves.
Put a plate or 2 on top and press it down. Add 1/2 cup of water, 1 more lemon juice 2 TBsp I've oil salt and of course 2 pepperoncini. .cook on low heat 1 hr or more. Checking for water now an then.
When it is done and all the liquid is absorbed. Leave to cool. And unmould by inverting it on a round flat dish. It it is not a perfect round. You can arrange it by hand and press to level it around
Cut like a cake and serve.
The slice should look like that
Or you can arrange the slices separated. May be easier to serve
If you have a big party buffet. You can just disperse them to be served like a rice dish.
And if you choose you can add the tomatoes for color. Delicious. To be served cold. Or room temperature
- 800.0g Swiss chard leaves 2 bundles
- 600.0g Boiled garbanzo beans
- 200.0g Rice
- 2.0 Parsley minced
- 6.0g 3+3 tomatoes peeled
- 1.0 Mint bunch minced
- 2.0 Onions medium diced
- 1.0Tbsp Salt
- 2.0 Pepperoncini optional
- 2.0 Lemon juice1+1
- 4.0Tbsp Olive oil 2+2 or more
- 1/2c Little water
- Cooking pot with 30 cm base
- Serves 16-20 people