Chickpeas In The Style Of Rome (ceci Al Garofalo)

Creation, as done often in Scripture, is personified as always responding rightly to God. Verse 13 and 28 of Psalm 104 talk about creation being satisfied, creation obeying God (verse 19) and creation waiting on God (verse 27). Verse 32, “He looks at the earth, and it trembles; He touches the mountains, and they smoke.” This speaks of a reverent response from creation simply due to a look or touch from its Creator. Obviously, creation does not think for itself, but the point is that God has hardwired creation to bring Him glory. And that not only shines light on God’s glory but is also casts shame on the human race. Reason being is because we have been created above the rest of creation with the ability to think for ourselves and for the distinct purpose of glorifying God. And while inanimate creation is satisfied with God, obeys God, waits on God and respects God, quite often humans, who should be first in line for the aforementioned do exactly the opposite (cf. Gen. 6:6).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		New, Veglife2	6	Servings

INGREDIENTS

1	c	Dried chickpeas, soaked
		overnight
6	c	Water
1		Bay leaf
1/2	t	Dried marjoram
4		Whole cloves
2	T	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	t	Ground cloves
1	c	Vegetable broth
3/4	c	Dry red wine
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 41 Calories From Fat: 7 Total Fat: <1g Cholesterol: <1mg Sodium: 310.7mg Potassium: 144.2mg Carbohydrates: 6.3g Fiber: 1.1g Sugar: <1g Protein: 1.3g