Recipe - Garbanzo Cassoulet

Beans
1 One half cup Garbanzos (dry)
7 cup Water
1 small Onion peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 cup Carrots cubed
Sauce
2 tablespoon Oil
1 cup Chopped Onion
1 tablespoon Garlic minced
6 md Tomatoes
2 cup Tomato Sauce
1 One half cup Water
1 teaspoon Dry Basil
1 teaspoon Thyme
Salt And Pepper to taste
Topping
2 tablespoon Oil
One half cup Parsley
2 cup Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add water to cooking pot
so beans are covered with 12 in. 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 min. 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 till 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 350F. Combine bean mixture and sauce in a deep
casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for
15 min, then push topping layer down with back of spoon and

sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5 min
or until lightly browned on top.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini