How To make Garbanzo Cassoulet
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. Recipe By :
How To make Garbanzo Cassoulet's Videos
Vegetarian Cassoulet
The best part about Ben Bronstein's dish is the bread on top, half crunchy, half drenched in a stew that's been simmering for hours. Even though this dish is vegetarian, it's extremely robust and filling. While not traditional, you could add large quartered mushrooms, if only for the sake of sponging up the sauce. Add them as you would meat, already browned after the tomatoes have been added. For the complete recipe as well as thousands more cooking and technique how2's, visit how2heroes.com
Veggie Casserole | Jamie Oliver | ONE
ONE batch cooking recipe, loads of ways to use it. This beautiful veggie casserole is perfect to cook up for the family leaving loads of left overs to pop in the freezer for when you need dinner in a hurry, there's even a few ideas of how you could mix it and have a different meal every time. This recipe is from Jamie's new book ONE.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Sticky Chicken & Chickpea Cassoulet
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Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
EPISODE 684 - How to Make a Spanish Chickpea & Chorizo Stew | Potaje de Garbanzos y Chorizo Recipe
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***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Vegan Cassoulet recipe by Miguel Barclay
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