Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----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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