Garbanzo Cassoulet

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Garbanzo Cassoulet

Makes 8 servings

Source: Vegetarian Times, Jan. 1992 (p. 28)

Previously posted to: www.tazarat.com

 

This may seem time-consuming at first, but it's quicker than you'd think,

and well worth the trouble. It's a great way to add chick peas to your diet,

and the recipe is quite rich. A great dish to make if you want to impress

guests.

 

Beans:

1 1/2 cups garbanzo beans

7 cups water

1 small onion, peeled but whole

4 whole cloves

1 1/4-inch slice fresh ginger

2 sprigs parsley

1 cup carrot, cubed

 

Sauce:

1 cup onion, chopped

1 Tbsp. minced garlic

3 tomatoes, peeled and chopped

2 cups tomato sauce

1 1/2 cups bean cooking liquid

1 tsp. basil

1 tsp. thyme

Salt & pepper to taste

 

Topping:

1 Tsp. oil

1/2 cup parsley, chopped

2 cups bread crumbs (gf if necessary)

 

Beans: Soak overnight. Cook in water, enough to cover by an inch or two.

Stick cloves into peeled onion and add to pot along with garlic, ginger and

parsley. Bring to a boil. Reduce heat, cover and simmer about 45 minutes.

Add carrots. Simmer, covered, 20 more minutes or until beans and carrots are

tender. Drain, reserving liquid. Discard onion and cloves, garlic and

ginger. Set aside.

 

Sauce: Cook onion and garlic in a small amount of water until soft. Stir in

tomatoes and sauce, bean cooking liquid or water, and spices. Bring to a

boil. Simmer, covered, about 45 minutes. Add salt and pepper to taste. Set

aside.

 

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about a minute,

stirring often. Mix with remaining 1 cup breadcrums and set aside.

 

Assembly: Preheat oven to 350 degrees. Combine beans and sauce in a deep,

casserole dish. Sprinkle one-third of bread-crumb mixture on top. Bake for

15 minutes, then push bread-crums layer down with a spoon. Layer 1/3 of the

crumbs on top, bake, and repeat after 15 minutes. Add remaining crumbs. Bake

10 minutes then place under a broiler for about 5 minutes or until lightly

browned on top.

 

This is rich enough that if you left out the oil completely, to make it

fatfree, you wouldn't even miss it.

 

 

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