1 jar (16 oz.) vine leaves, drained and separated
1 1/4 c. rice
1/2 c. chick peas
1/2 c. chopped parsley
1/2 c. chopped mint
1/2 c. minced scallions
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/2 c. olive oil
4 cloves garlic
1/2 c. lemon juice

Wash the grape leaves thoroughly in cold water to remove the salt. Mix next 9 ingredients. Stuff the grape leaves using one heaping teaspoon of stuffing. Roll up, folding bottom of leaf up over stuffing and folding in sides. Place garlic in bottom of a 4 quart pan; add rolls side by side in layers. Pour lemon juice and 1 1/2 cup of water over rolls. Cook gently, covered, for 45 minutes. To serve, lift out of liquid with slotted spoon. Makes about 48 rolls.