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    You are in: Home / Recipes / Garbanzo Cassoulet Recipe
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    Garbanzo Cassoulet

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 31, 2010

      I loved this dish. I pretty much followed the recipe using Panko for the breadcrumbs. I only deviated from the recipe because I ran out of time before having to leave for work and had to refrigerate the beans and the sauce (separately) overnight before completing the cooking. Since the dish was cold it needed to be baked a bit longer in the oven before broiling. Made for the Europe on a Plate tag game in Kittencal's Kitchen.

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    • on June 11, 2009

      I absolutely ADORED the filling for the recipe. The breadcrumbs were a bit much for our tastes but we did use cheap, storebrand, unflavoured breadcrumbs. I would have loved to use Panko or to make fresh breadcrumbs; I think it would have boosted the recipe to 5 stars! Hopefully I will make again with these changes so I can re-evaluate. Fantastic recipe Kumquat! Made for ZWT5 Family Picks

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    • on August 16, 2008

      Yumm! I cooked the chickpeas from scratch, had less carrots and used fresh basil, but otherwise kept to the recipe. The sauce is so delicious- I'll probably use that again for other recipes. This is filling and makes a lot, so we'll be eating leftovers in lunches. I would probably use less bread crumbs next time just for my own personal taste, but it is quite lovely just like this. Thanks for posting, this is a keeper.

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    • on August 13, 2008

      4 Stars, because DH was not as excited by this recipe as I was, even as I described the excellent taste with better nutrition compared to a baked bean recipe he liked with tons of sugar and bacon. I would give 5 stars, if it were just me. This is definitely a weekend dish, as I am slow at prep work. I was confused by "tomato sauce, mediterranean" and used Classic Spicy Tomato and Basil, although I think the originator was referring to another of her recipes. My selection tasted great in my opinion. As you can tell by my photos, the end result is very thick. Made for Veg*n Swap.

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    • on January 24, 2008

      I loved this too. It's an ethereal version of baked beans and, like Ladypit, I didn't miss meat or cheese in this. I used roma tomatoes and pureed tomatoes, and used fresh instead of dried herbs. Really good!

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    • on January 06, 2008

      This is tremendous. Rarely do vegan main dishes feel complete to me. I always feel like they need some cheese or something (As I am not a vegan I could certainly add that) but this one was wonderful. I used a little less oil (1 tbsp. each time it called for 2), canned tomatoes, and plain canned tomato sauce, and all panko crumbs. I left everything else as written. I thought the taste and texutre were perfect. I made this early in the day and assembled right before I cooked it. I think it might be able to be made at night and then assembled the next night and baked. This was extraordinarily good. Thanks.

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    • on July 08, 2007

      I don't know how to put into words how much we enjoyed this! I did short the cooking times on all fronts by just a little because our stomachs were beginning to dominate the conversation, but everything still tasted great. I also used a mixture of breadcrumbs and panko and it absorbed the sauce wonderfully. This is such a wonderful comfort dish that I am sure to come back to again and again! Thanks so much for posting!

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    Nutritional Facts for Garbanzo Cassoulet

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 461.1
     
    Calories from Fat 116
    25%
    Total Fat 12.9 g
    19%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 1135.9 mg
    47%
    Total Carbohydrate 74.3 g
    24%
    Dietary Fiber 11.2 g
    45%
    Sugars 10.6 g
    42%
    Protein 14.3 g
    28%

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