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Garbanzo Cassoulet

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Beans/legum Sauces Vegetables Vegetarian


  • 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
  • 1 c 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 ----Topping-----
  • 2 tb Oil
  • 1/2 c Parsley
  • 2 c Bread Crumbs


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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at