Garbanzo Cassoulet

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Garbanzo Cassoulet

Makes 8 servings

 

 

 

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

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.