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Recipe - Gabanzo Cassoulet

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  • rojony57
    Courtesy of Veggie Jews and Maida W Genser Garbanzo Cassoulet Modified from recipe in Vegetarian Times - January, 1992 1 cup carrots, cubed 3 cups water 1
    Message 1 of 1 , Aug 13, 2007
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      Courtesy of Veggie Jews and Maida W Genser

      Garbanzo Cassoulet

      Modified from recipe in "Vegetarian Times" - January, 1992

      1 cup carrots, cubed

      3 cups water

      1 can garbanzo beans (chick peas, chi chi beans), drained

      1 Tablespoon onion powder

      1/8 teaspoon ground cloves

      ¼ teaspoon ground ginger

      1 large jar basil tomato sauce

      2 cups bread crumbs and ½ cup fresh parsley sauteed for 1 minute in
      oil.

      Preheat oven to 350°

      Bring water and carrots to a boil, add the garbanzo beans, onion
      powder, cloves, and ginger.

      Cook for 20 minutes.

      Combine tomato sauce with carrot/bean mixture and place in large
      casserole dish.

      Put 1/3 of the breadcrumb mixture over the casserole and bake for 15
      minutes.

      Push the bread crumb layer down with a spoon and add another 1/3 of
      the breadcrumb

      Mixture and bake for another 15 minutes.

      Push the bread crumb layer down with a spoon and add another 1/3 of
      the breadcrumb

      Mixture and bake for another 10 minutes then place under a broiler
      for 5 minutes or until

      the crust is lightly browned.
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