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Name: Chickpeas in the Style of Rome (Ceci Al Garofalo)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Dried marjoram; 1 c Dried chickpeas soaked; Salt and pepper to taste; 1 Bay leaf; 2 tb Extra Virgin Olive Oil; 1 c Vegetable broth; 2 Garlic minced; 1/8 ts Ground cloves; 6 c Water; 4 Cloves; 1/4 c carrot Peeled & diced; 1/4 c Celery diced; 3/4 c white onion Chopped; 3/4 c Dry Red Wine; 1 tb Tomato paste

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INGREDIENTS

1/2 ts Dried marjoram
1 c Dried chickpeas ; soaked
Salt and pepper to taste
1 Bay leaf
2 tb Extra Virgin Olive Oil
1 c Vegetable broth
2 Garlic ; minced
1/8 ts Ground cloves
6 c Water
4 Cloves
1/4 c carrot ; Peeled & diced
1/4 c Celery ; diced
3/4 c white onion ; Chopped
3/4 c Dry Red Wine
1 tb Tomato paste

Servings

INSTRUCTIONS

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. By "Karen C. Greenlee" on Mar 21, 1999. Recipe by: Veggie Life, March, 1999

NOTES

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Chickpeas in the Style of Rome (Ceci Al Garofalo)

1/2 ts Dried marjoram
1 c Dried chickpeas soaked
 Salt and pepper to taste
1 Bay leaf
2 tb Extra Virgin Olive Oil
1 c Vegetable broth
2 Garlic minced
1/8 ts Ground cloves
6 c Water
4 Cloves
1/4 c carrot Peeled & diced
1/4 c Celery diced
3/4 c white onion Chopped
3/4 c Dry Red Wine
1 tb Tomato paste

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.    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.    Recipe by: Veggie Life, March, 1999

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Nutrition

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Serving Size: 1 Serving (682g)
Recipe Makes: 6

Calories: 258
Calories from Fat: 70 (27%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 1923.8mg		66 %
Potassium 558.1mg		15 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 9g	36 %
	Sugars, other 27.5g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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