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Categories:
beans chickpeas cloves onion carrot garlic parsley sauce olive oil onion garlic tomatoes tomato sauce lemon juice sugar basil thyme salt topping olive oil breadcrumbs fresh parsley
Viewed: 22 - Published at: 4 months agoIngredients
- Beans
- 2 (15 ounce) cans chickpeas, drained, liquid reserved, and rinsed
- 4 whole cloves
- 1 small onion, peeled but left whole
- 1 cup cubed carrot
- 2 garlic cloves, minced
- 2 sprigs fresh parsley
- Sauce
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon finely minced garlic (or to taste)
- 6 plum tomatoes or 3 medium tomatoes, chopped
- 2 cups tomato sauce, mediterranean (purchased or homemade)
- 1 tablespoon lemon juice
- 1 teaspoon sugar (to taste)
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- salt & freshly ground black pepper, to taste
- Topping
- 2 tablespoons olive oil
- 2 cups dry breadcrumbs
- 1/2 cup fresh parsley, chopped
Method
- BEANS.
- Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
- Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
- Drain and discard the onion with cloves and parsley sprigs. Set aside.
- SAUCE.
- In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
- Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
- TOPPING.
- In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
- Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
- AT LAST.
- Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
- Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
- Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
- Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
- Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.
