• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Garbanzo Cassoulet

  • Recipe Submitted by on

Category: Vegetarian, Vegetables

 Ingredients List

  • -----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


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.

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