Garbanzo cassoulet

1 Servings

Ingredients

Quantity Ingredient
-----Beans-----
1½ cup Garbanzos -- (dry)
7 cups Water
1 small Onion -- peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 cup Carrots -- cubed ---Sauce-----
2 tablespoons Oil
1 cup Chopped Onion
1 tablespoon Garlic -- minced
6 mediums Tomatoes
2 cups Tomato Sauce
1½ cup Water
1 teaspoon Dry Basil
1 teaspoon Thyme
Salt And Pepper -- to taste ---Topping-----
2 tablespoons Oil
½ cup Parsley
2 cups Bread Crumbs

Directions

Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic till onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.

Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute. Stir often. Mix with remaining 1 cup bread crumbs in a bowl.

Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep casserole or baking dish. Sprinkle ⅓ of topping mixture on top. Bake for 15 min, then push topping layer down with back of spoon and

sprinkle another ⅓ of topping on. Bake another 15 min, repeat procedure and add remaining topping. Bake 10 min, then place under broiler for 5 min or until lightly browned on top.

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