Try this Chickpeas in the Style of Rome (Ceci Al Garofalo) recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 258
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