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Ingredients
- 1 c. dry chickpeas, soaked overnight
- 6 c. water
- 1 x bay leaf
- 1/2 tsp dry marjoram
- 4 whl cloves
- 2 Tbsp. extra virgin extra virgin olive oil
- 3/4 c. minced white onion
- 1/4 c. peeled & diced carrot
- 1/4 c. diced celery
- 2 x cloves garlic, chopped
- 1/8 tsp grnd cloves
- 1 c. vegetable broth
- 3/4 c. dry red wine
- 1 Tbsp. tomato paste
- Â Â salt & pepper to taste
Directions
- Drain and rise beans. In a large heavy bottomed pot, combine beans, water, bay leaf, marjoram, and cloves. Bring to a boil, then reduce heat to low and simmer for about 2 hrs, till beans are tender, but not soft. Preheat oven to 350 F. Drain beans and throw away whole spices. Place beans in a 8-c. capacity casserole dish. Heat extra virgin olive oil n a medium skillet or possibly saute/fry pan over medium heat. Add in onions, carrot, celery, garlic, and grnd cloves. Cook, stirring frequently, till vegetables soften and brown slightly, about 6 min. Add in vegetable broth, wine, and tomato paste to the skillet, stir well, and cook for an additional 3 min. Pour vegetable mix over beans in casserole. Cover loosely and bake for 45 to 60 min till sauce has thickened. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 58 | 28% |
| Total Fat 6.7g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Potassium 420mg | 12% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.49g | 4% |
| Protein 6.97g | 11% |
