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1 large escarole (or endive) (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 teaspoons sugar
1/4 cup dark raisins
Salt and freshly ground black pepper
3 cups drained Basic Chickpeas (recipe below), plus 1/3 cup cooking liquid reserved OR 3 cups canned chickpeas with 1/3 cup canning liquid reserved (recommended: Eden Organic Garbanzo Beans)
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