| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Pulses and, Sauces and, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| —–Beans—– | ||
| 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 |
INSTRUCTIONS
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 www.synapse.com/~gemini
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