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Title: Garbanzo Cassoulet
Yield: 1 Servings

Ingredients

  1 1/2 c  garbanzos -- (dry)
      7 c  water
      1 sm onion -- peeled (whole)
      4    whole cloves
      2    cloves garlic
      1    inch  slice fresh ginger
 
  ----------------------Carrots  cubed Sauce----------------------------
      2 tb oil
      1 c  chopped onion
      1 tb garlic -- minced
      6 md tomatoes
      2 c  tomato sauce
  1 1/2 c  water
      1 ts dry basil
      1 ts thyme
 
  ------------------Salt And Pepper  to taste Top-----------------------
      2 tb oil
    1/2 c  parsley
      2 c  bread crumbs

Instructions

Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 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.

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