Garbanzo Cassoulet

"Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of dried. Beans, sauce and topping are made separately but concurrently before being combined at the end. From Vegetarian Times Cooks Mediterranean."
photo by KristinV photo by KristinV
photo by KristinV
photo by KateL photo by KateL
photo by KateL photo by KateL
Ready In:
1hr 45mins




  • BEANS.
  • Put chick peas in large pot and add water to cover. Stick cloves in whole onion and add to pot along with carrots, garlic and parsley sprigs.
  • Bring to boil, reduce heat, cover and simmer for 45 minutes or until carrots are tender.
  • Drain and discard the onion with cloves and parsley sprigs. Set aside.
  • SAUCE.
  • In large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook, stirring, until onion becomes translucent, about 5 minutes.
  • Stir in the fresh tomatoes. Add tomato sauce, 1 1/2 cups of reserved bean liquid, lemon juice, sugar, basil and thyme. Bring sauce to a boil, reduce heat and simmer, covered, for about 45 minutes. Add salt and pepper. Remove the pan from heat and set aside.
  • In medium skillet, heat olive oil over high heat. Add 1 cup of the bread crumbs and fresh parsley and cook, stirring, until golden, about 1 minute.
  • Remove pan from heat, transfer to a bowl and mix in remaining 1 cup of bread crumbs. Set aside.
  • AT LAST.
  • Preheat oven to 350 Fahrenheit. Combine beans and sauce in deep oven-proof casserole or baking dish.
  • Sprinkle 1/3 of bread crumb mixture on top and bake for 15 minutes.
  • Push bread crumb layer down into beans with back of spoon and sprinkle with 1/3 of bread crumb mixture and bake for 15 minutes.
  • Repeat with last 1/3 of bread crumb mixture, and bake for 10 minutes.
  • Finally, place cassoulet under broiler for 5 minutes or until lightly browned on top. Serve immediately.

Questions & Replies

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  1. Dreamer in Ontario
    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.
  2. KristinV
    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
  3. VegSocialWorker
    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.
  4. KateL
    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.
  5. Chef Kate
    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!


<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
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