Recipe - Gabanzo Cassoulet

[Guest guest]

Courtesy of Veggie Jews and Maida W Genser

 

Garbanzo Cassoulet

 

Modified from recipe in " Vegetarian Times " - January, 1992

 

1 cup carrots, cubed

 

3 cups water

 

1 can garbanzo beans (chick peas, chi chi beans), drained

 

1 Tablespoon onion powder

 

1/8 teaspoon ground cloves

 

¼ teaspoon ground ginger

 

1 large jar basil tomato sauce

 

2 cups bread crumbs and ½ cup fresh parsley sauteed for 1 minute in

oil.

 

Preheat oven to 350°

 

Bring water and carrots to a boil, add the garbanzo beans, onion

powder, cloves, and ginger.

 

Cook for 20 minutes.

 

Combine tomato sauce with carrot/bean mixture and place in large

casserole dish.

 

Put 1/3 of the breadcrumb mixture over the casserole and bake for 15

minutes.

 

Push the bread crumb layer down with a spoon and add another 1/3 of

the breadcrumb

 

Mixture and bake for another 15 minutes.

 

Push the bread crumb layer down with a spoon and add another 1/3 of

the breadcrumb

 

Mixture and bake for another 10 minutes then place under a broiler

for 5 minutes or until

 

the crust is lightly browned.