Garbanzo Cassoulet Recipe

Name: Garbanzo Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chickpeas (garbanzo beans) dry; 7 cups water; 1 small onions peeled, whole; 4 Whole cloves; 2 cloves garlic; 1 Inch ginger slice, fresh; 1 cup carrots cubed; 2 tablespoons vegetable oil; 1 cup onions chopped; 1 tablespoon garlic minced; 6 medium tomatoes; 2 cups tomato sauce; 1 1/2 cups water; 1 teaspoon basil dry; 1 teaspoon thyme; 1 x salt and black pepper to taste; 2 tablespoons vegetable oil; 1/2 cup parsley leaves; 2 cups bread crumbs

Servings: persons

1 1/2 cups chickpeas (garbanzo beans) dry
7 cups water
1 small onions peeled, whole
4 Whole cloves
2 cloves garlic
1 Inch ginger slice, fresh
1 cup carrots cubed
2 tablespoons vegetable oil
1 cup onions chopped
1 tablespoon garlic minced
6 medium tomatoes
2 cups tomato sauce
1 1/2 cups water
1 teaspoon basil dry
1 teaspoon thyme
1 x salt and black pepper to taste
2 tablespoons vegetable oil
1/2 cup parsley leaves
2 cups bread crumbs

1
Beans: Soak beans in water overnight.
2
Drain, then add water to cooking pot so beans are covered with 1 to 2 inches of water.
3
Stick cloves into peeled onion (left whole).
4
Add to pot along with garlic and ginger.
5
Bring to boil; reduce heat, cover and simmer for 45 minutes.
6
Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender.
7
Drain, reserving cooking liquid.
8
Discard onions, garlic and ginger.
9
Set aside.
10
Sauce: Heat oil in skillet.
11
Fry onion and garlic until onion is translucent.
12
Stir in tomatoes.
13
Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme.
14
Bring to boil; simmer, covered, for 45 minutes.
15
Add salt and pepper to taste.
16
Set sauce aside.
17
Topping: Heat oil.
18
Fry parsley and 1 cup bread crumbs for about 1 minute.
19
Stir often.
20
Mix with remaining 1 cup bread crumbs in a bowl.
21
Set aside.
22
Assembly: Preheat oven to 350F (180C).
23
Combine bean mixture and sauce in a deep casserole or baking dish.
24
Sprinkle 13 of topping mixture on top.
25
Bake for 15 minutes, then push topping layer down with back of spoon and sprinkle another 13 of topping on.
26
Bake another 15 minutes, repeat procedure and add remaining topping.
27
Bake 10 minutes, then place under broiler for 5 min or until lightly browned on top.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups chickpeas (garbanzo beans) dry, 7 cups water, 1 small onions peeled, whole, 4 Whole cloves, and more.

Yes, Garbanzo Cassoulet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garbanzo Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions