Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t Dry Basil
1 t 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.
