Stuffed vegetables and leaf rolls
Grape leaves wrapped around a filling of ground meat, rice, and chickpeas, then simmered in a meat-based broth. Hearty and well-seasoned, this dish makes a warming lunch or dinner in winter.
In a bowl, thoroughly mix the ground meat, rice, cooked chickpeas, grated onion, tomato paste, and seasonings until evenly combined.
Place a 5 ml measure of filling along the central vein of each grape leaf. Fold the sides inward and roll loosely.
Pack the rolls snugly in a pot. Add the lemon slices and water, then simmer over low heat until the rice and chickpeas are tender.
Remove the pot from the heat and let the rolls rest, covered, for a few minutes. Serve hot.
Do not wrap the grape leaves too tightly; the chickpeas and rice expand as they cook, and a looser wrap helps keep the rolls intact. If using jarred grape leaves, soak them in warm water for a few minutes first to remove excess salt. Chickpeas are legumes; people with sensitivities should take care.
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