Stufato di Scarola 2 Escarole Stew with Lamb & Chickpeas 4 lbs Lamb Neck for Stew (bone in) 4 Tbls Olive Oil 12 cups Water 1 cup Onion (finely chopped) 4 medium Carrots (cut into 1/2" pieces) 2 ribs of Celery (cut into 1/2" pieces) 1/4 cup fresh Parsley (very finely chopped) 1/2 tsp ground Allspice 1/4 tsp ground Cinnamon 1/4 tsp ground Black Pepper 1 - 2 tsp Salt 2 Tbl Tomato Paste (dissolved in 1 cup of Water) 1 cup dried Chickpeas 5 cups Water 2 large heads of Escarole (about 1 1/2 lbs)          (thoroughly washed)          (cut into very large pieces, root end removed) enough Cold Water to cover Escarole 1 tsp Coarse Salt Tosted Crusty Italian Bread Pecorino Romano Cheese (grated) [OPTIONAL] 1.  Heat large frying pan, add 4 Tbls Olive Oil,          Add Lamb, turning the meat to brown on all sides.          Remove to a platter to drain the excess oil. 2.  Drain all but 1 tsp of Oil from the pan.          Scrape the excess meat drippings from the pan and discard.          Do NOT wash the pan.  You will use it again in Step # 4. 3.  Placed browned Lamb Neck in a large pot.          Add 11 cups of Water, bring to boil, boil gently uncovered 15 minutes.          Foam will begin to float on the surface. 4.  Meanwhile, add Onion to frying pan, saute slowly, until golden. 5.  Meanwhile, place Chickpeas in pot with 5 cups Water.          Bring to boil, boil for 2 minutes, turn off heat, cover, set aside for 1 hour.          (This is the "Quick Soak" method.          (If you wish to soak the Chickpeas overnight, disregard this step. 6.  After about 15 minutes, lower heat under boiling Lamb pot.          Skim off the foam and discard.          Add sauteed Onion.          Add Carrots, Celery, Parsley, Allspice, Cinnamon,                    Black Pepper, Salt, & dissolved Tomato Paste          Return to boil, lower heat, simmer partly covered 2 1/2 hours. 7.  Meanwhile wash the Escarole thoroughly in cold water.          When you see no more sand,          place Escarole in large pot with ample cold water to cover          Stir in 1 tsp Coarse Salt,set aside to soak. 8.  After the Chickpeas have soaked for 1 hour,          (and lamb has cooked for about 1 hour)          drain the Chickpeas, add 6 cups of fresh water, DO NOT ADD SALT          bring to the boil, boil genlty partly covered 1 - 1 1/2 hours                    (If you soaked the Chickpeas over night,                    (when Meat has cooked for about 1 hour)                    (drain the Chickpeas, place in a pot with 6 cups of water                    (bring to boil, boil genlty partly covered 1 - 1 1/2 hours          When Chickpeas are tender, drain, set aside 9.  After the Lamb has boiled for 2 hours,          drain the soaking Escarole, replace with fresh Water to cover          bring to boil, lower heat,          boil gently un-covered for 2 - 4 minutes.          When escarole has softened a bit, drain, set aside. 10.  If you followed the above timing, both the Escarole & the Chickpeas          should be ready when the Lamb has cooked for about 2 1/2 hours.          Add the cooked Chickpeas to the Lamb pot, stir.          Add the Escarole to the Lamb pot, pressing it down into the meat.          Partly cover, continue to simmer  15 minutes. 11.  By now the meat has cooked for about  2 3/4 hours.          Turn off heat, let the stew rest for about 5 minutes. 12.  Serve.          Place a slice or two of toasted Italian bread in a large soup bowl.          Ladle the Lamb, the Escarole, the Chickpeas and Broth into the bowl.          [Sprinkle with optional grated Cheese.]