INGREDIENTS
One vegetable per head to fill: cabbage leaves, artichokes, tomatoes, onions, zucchini, peppers, etc. depending on the season.
gr. 400 pre-boiled chickpeas, 2 carrots, 1 celery stalk, 1 onion, 1 clove of garlic, a few spoons of tomato puree (or 4 fresh tomatoes), parsley or basil or other herb (even a mixture), 3 tablespoons extra olive oil, salt; for a tastier filling add: a handful of capers, olives and chilli pepper.
PROCEDURE
Prepare the vegetables that will be blanched in salted water for a few minutes. In the meantime, prepare the filling by chopping the carrots, celery and onion and stewing in a pan with oil, salt, tomato, a clove of clove of garlic (which will then be removed), for 10/15 minutes. With the heat off, add the already cooked chickpeas, crushed with a fork or blended. Mix and season by adding the aromatic herbs and the rest. Fill the vegetables and bake in a preheated oven (170°) for 15/20 minutes.