| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | New, Veglife2 | 6 | servings | |
INGREDIENTS
| 1 | c | Dried chickpeas; soaked overnight |
| 6 | c | Water |
| 1 | Bay leaf | |
| 1/2 | ts | Dried marjoram |
| 4 | Whole cloves | |
| 2 | tb | Extra virgin olive oil |
| 3/4 | c | Chopped white onion |
| 1/4 | c | Peeled & diced carrot |
| 1/4 | c | Diced celery |
| 2 | Cloves garlic; minced | |
| 1/8 | ts | Ground cloves |
| 1 | c | Vegetable broth |
| 3/4 | c | Dry red wine |
| 1 | tb | Tomato paste |
| Salt & pepper to taste |
INSTRUCTIONS
Drain and rise beans. In a large heavy bottomed pot, combine beans, water, bay leaf, marjoram, and cloves. Bring to a boil, then reduce heat to low and simmer for about 2 hours, until beans are tender, but not soft. Preheat oven to 350 F. Drain beans and discard whole spices. Place beans in a 8-cup capacity casserole dish. Heat olive oil n a medium skillet or saute pan over medium heat. Add onions, carrot, celery, garlic, and ground cloves. Cook, stirring frequently, until vegetables soften and brown slightly, about 6 minutes. Add vegetable broth, wine, and tomato paste to the skillet, stir well, and cook for an additional 3 minutes. Pour vegetable mixture over beans in casserole. Cover loosely and bake for 45 to 60 minutes until sauce has thickened. Serve warm or at room temperature. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999. Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.
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