Stuffed swiss chard leaves, confit in olive oil (mehche selek) by Liza Soughayar Asseily

For the leaves: (The day before)

1. Cut the stems and keep the leaves.
2. Wash them.
3. Blanch them for 1 minute in boiling water, then plunge into ice water.
4. Reserve the cooking water.
5. Drain and let dry in a cool place overnight.

For the chickpeas:

1. Soak them in water with the baking soda overnight.
   
   

For the stuffing:

1. Drain the soaked chickpeas.
2. Cook them for 20 minutes in a large pot of salted water.
3. Drain.
4. Mix all the stuffing ingredients (except the cooking water).
5. Let rest for at least 30 minutes.

Shaping:

1. Cut the Swiss chard leaves into pieces of about 8 centimeters.
2. Place about 25 grams of stuffing on each piece.
3. Roll up, tucking the edges in well.
4. Repeat until all ingredients are used.

Cooking:

1. Arrange the rolls tightly in a saucepan.
2. Place an inverted plate on top to keep them from moving.
3. Pour in the reserved Swiss chard cooking water up to the level of the plate.
4. Bring to a boil, then simmer for 30 minutes.

Resting & plating:

1. Let cool in the saucepan.
2. Remove the plate.
3. Refrigerate for at least 45 minutes.
4. Serve the rolls cold or at room temperature.