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Chickpeas In The Style Of Rome (ceci Al Garofalo)

Yield: 6 servings

Ingredients and directions for this recipe

1 c Dried chickpeas; soaked
-overnight
6 c Water
1 Bay leaf
1/2 ts Dried marjoram
4 Whole cloves
2 tb Extra virgin olive oil
3/4 c Chopped white onion
1/4 c Peeled & diced carrot
1/4 c Diced celery
2 Cloves garlic; minced
1/8 ts Ground cloves
1 c Vegetable broth
3/4 c Dry red wine
1 tb Tomato paste
Salt & pepper to taste

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 hours, until beans are tender, but
not soft. Preheat oven to 350 F. Drain beans and discard whole
spices. Place beans in a 8-cup capacity casserole dish. Heat olive
oil n a medium skillet or saute pan over medium heat. Add onions,
carrot, celery, garlic, and ground cloves. Cook, stirring frequently,
until vegetables soften and brown slightly, about 6 minutes. Add
vegetable broth, wine, and tomato paste to the skillet, stir well,
and cook for an additional 3 minutes. Pour vegetable mixture over
beans in casserole. Cover loosely and bake for 45 to 60 minutes until
sauce has thickened. Serve warm or at room temperature.

See also:
Previous recipe Chickpeas In Spicy Tahini Sauce
Next recipe Chickpeas Italienne

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