Break the kale into leaves (8 pieces), wash them thoroughly and put them in a deep pot of boiling water for 4-5 minutes. Cook according to the thickness of the leaves until the middle parts are soft. Then transfer immediately in a container with ice water, this way the kale will retain its fresh color.
Fry finely chopped onion in olive oil (2 tablespoons) in a pan. At the end of roasting, add crushed cloves of garlic, a teaspoon of salt, a pinch of black pepper and finely chopped sun-dried tomatoes. Fry briefly, cover with water (200 ml). When the water starts boiling, remove the pan from the heat source, stir in the couscous and let it rest under the lid for 10 minutes.
Mash the cooked and drained chickpeas with a fork, mix with grated mozzarella, chopped basil and then combine with the cooled mixture from the pan.
Divide the filling into 8 servings and form a cylinder from each, place it into the lower part of the kale leaf, fold the edges towards the center and roll up. If necessary, align the central and harder parts of the leaves and lightly press them with a spoon, this will make wrapping easier.
In a baking dish or pan, combine tomato passata (300 g) with water (120 ml), season with a pinch of salt, black pepper and olive oil (2 tablespoons). Place the rolls in the sauce, seam side down, drizzle with oil and bake for 40-45 minutes in the oven at a temperature of 190 °C.
After baking, let it stand for at least a quarter of an hour, but you can also serve it cold, drizzled with olive oil, seasoned with fat sea salt and a spoonful of thick white yogurt.

NOTES: The taste of aromatic kale enhances baking in tomato sauce and is perfectly combined with the filling, in which you won’t even notice the chickpeas, while the basil perfectly tops the taste of each roll. You can also use common white cabbage, but only with kale will you achieve an enticing color contrast and an unmistakable taste.

🍽 8 pcs ⏱ 60 min

☉ kale /cabbage 1 pc
☉ couscous 150 g
☉ dried tomatoes 20 g
☉ onion 1 pc
☉ cloves of garlic 3 pcs
☉ basil 1 handful
☉ boiled chickpeas 150 g
☉ mozzarella 125 g
☉ tomato passata 300 g
☉ olive oil 4 tbsp
☉ salt, ground black pepper, yogurt