Garbanzo Cassoulet
Posted for zaar world tour 2005. cassoulet (bean stews with herbs) ingredients vary widely all over france. this is a mediterranean version. i made this with 1 cup italian seasoned bread crumbs and 1 cup panko (japanese bread crumbs) and was quite pleased with the outcome! i've changed instructions to accomodate canned chick peas instead of dried. beans, sauce and topping are made separately but concurrently before being combined at the end. from vegetarian times cooks mediterranean.
Steps
Beans.
Put chick peas in large pot and add water to cover.
Stick cloves in whole onion and add to pot along with carrots , garlic and parsley sprigs.
Bring to boil , reduce heat , cover and simmer for 45 minutes or until carrots are tender.
Drain and discard the onion with cloves and parsley sprigs.
Set aside.
Sauce.
In large skillet , heat the olive oil over medium-high heat.
Add onion and garlic and cook , stirring , until onion becomes translucent , about 5 minutes.
Stir in the fresh tomatoes.
Add tomato sauce , 1 1 / 2 cups of reserved bean liquid , lemon juice , sugar , basil and thyme.
Bring sauce to a boil , reduce heat and simmer , covered , for about 45 minutes.
Add salt and pepper.
Remove the pan from heat and set aside.
Topping.
In medium skillet , heat olive oil over high heat.
Add 1 cup of the bread crumbs and fresh parsley and cook , stirring , until golden , about 1 minute.
Remove pan from heat , transfer to a bowl and mix in remaining 1 cup of bread c.
Ingredients
chickpeas, whole cloves, onion, carrot, garlic cloves, fresh parsley, olive oil, garlic, plum tomatoes, tomato sauce, lemon juice, sugar, dried basil, dried thyme, salt & freshly ground black pepper, dry breadcrumbs