Garbanzo Cassoulet

poniedziałek, 3 lutego 2014

Garbanzo Cassoulet

Time: 1 hrs 45 mins


  • 2 (15 ounce) cans chickpeas, drained, liquid reserved, and rinsed
  • 4 whole cloves
  • 1 small onion, peeled but left whole
  • 1 cup cubed carrot
  • 2 garlic cloves, minced
  • 2 sprigs fresh parsley


  • 1 BEANS.
  • 2 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.
  • 3 Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
  • 4 Drain and discard the onion with cloves and parsley sprigs. Set aside.
  • 5 SAUCE.
  • 6 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.
  • 7 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.
  • 8 TOPPING.
  • 9 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.
  • 10 Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
  • 11 AT LAST.
  • 12 Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
  • 13 Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
  • 14 Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
  • 15 Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
  • 16 Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.

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