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Title: Garbanzo Cassoulet
Categories: Vegetarian Entree Casserole
Yield: 6 Servings
| 1 1/2 | c | Garbanzo beans; dry |
| 7 | c | ; water |
| 1 | sm | Onion; peeled but left whol |
| 4 | Cloves; whole | |
| 2 | Garlic cloves | |
| 1 1/4 | -in slice fresh ginger root peeled | |
| 2 | Parsley sprigs | |
| 1 | c | Carrots; cubed ----sauce----- |
| 2 | tb | Vegetable oil |
| 1 | c | Onion; chopped |
| 1 | tb | Garlic; finely minced |
| 6 | Tomatoes, plum; chopped | |
| 2 | c | Tomato sauce |
| 1 1/2 | c | Reserved bean cooking liquid or water |
| 1 | ts | Basil |
| 1 | ts | Thyme |
| Salt and pepper to taste ----topping----- | ||
| 2 | tb | Vegetable oil |
| 1/2 | c | Parsley; chopped |
| 2 | c | Bread crumbs |
Beans:
In a large, deep pot, soak garbanzo beans in water overnight.Drain soaking water, then add more water to the pot, so that beans are covered with an inch or two of water. Stick cloves into peeled onion; ad to pot along with garlic, ginger root and parsley. Bring to a boil. Reduce heat, covere and simmer about 45 minutes. Add carrots. Simmer, covered, 20 more minutes or until beans and carrots are tender. Drain, reserving cookingliquid. Discard onion and cloves, garlic and ginger. Set aside.
Sauce:
Heat oil in a skilelt, andfry onion and garlic until onion is translucent. Stir in tomatoes. Add tomato sauce, reserved bean cooking liquid or water, basil and thyme. Bring to a boil. Simmre, covered, about 45 minutes. Add salt and pepper to taste. Set sauces aside.
Topping:
Heat oil. Fry parsley and 2 cup bread crumbs for about a minute, stirring often. Mix with remaining 1 cup bread crumbs ina bowl. Set aside.
To assemble:
Preheat oven to 350 degrees. Combine bean mixture and sauce in a deep, oven-proof casserole or baking dish. Sprinkle one-third of the bread-crumb mixture on top. Bake for 15 minutes, then push bread-crumb layer down with the back of a spoon and sprinkle another one-third of the bread-crumb mixture on top. After another 15 minutes og baking, repeat procedure and add remaining bread-crumb mixture. Bake 20 minutes, then place under a broiler for about 5 minutes or until lightly browned on top. Serve hot. Serves 6.
Per serving: 426 cal; 15g prot; 14g fat; 64 g carb; 0 chol; 937 mg sod.
Source: Vegetarian Times, January, 1992/MM by DEEANNE
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