Garbanzo Cassoulet

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.