Garbanzo Cassoulet
Yield
1 servingsPrep
8 hrsCook
135 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 1 ½ | cups |
chickpeas (garbanzo beans)
dry |
|
| 7 | cups |
water
|
|
| 1 | small |
onions
peeled, whole |
|
| 4 | Whole |
cloves
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | Inch |
ginger
slice, fresh |
*
|
| 1 | cup |
carrots
cubed |
|
| Sauce | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 6 | medium |
tomatoes
|
|
| 2 | cups |
tomato sauce
|
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
basil
dry |
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
parsley leaves
|
|
| 2 | cups |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 355 | ml |
chickpeas (garbanzo beans)
dry |
|
| 1.7 | l |
water
|
|
| 1 | small |
onions
peeled, whole |
|
| 4 | Whole |
cloves
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | Inch |
ginger
slice, fresh |
*
|
| 237 | ml |
carrots
cubed |
|
| Sauce | |||
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 6 | medium |
tomatoes
|
|
| 473 | ml |
tomato sauce
|
|
| 355 | ml |
water
|
|
| 5 | ml |
basil
dry |
*
|
| 5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
parsley leaves
|
|
| 473 | ml |
bread crumbs
|
|
Directions
Beans: Soak beans in water overnight.
Drain, then add water to cooking pot so beans are covered with 1 to 2 inches 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 minutes.
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 until 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 350℉ (180℃).
Combine bean mixture and sauce in a deep casserole or baking dish .
Sprinkle ⅓ of topping mixture on top.
Bake for 15 minutes, then push topping layer down with back of spoon and sprinkle another ⅓ of topping on.
Bake another 15 minutes, repeat procedure and add remaining topping.
Bake 10 minutes, then place under broiler for 5 min or until lightly browned on top.
