| 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
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