Garbanzo Cassoulet

1. Beansi: Soak beans in water overnight.
2. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water.
3. Stick cloves into peeled onion (left whole).
4. Add to pot along with garlic and ginger.
5. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender.
6. Drain, reserving cooking liquid.
7. Discard onions, garlic and ginger.
8. Set aside.
9. Saucei: Heat oil in skillet.
10. Fryi onion and garlic till onion is translucent.
11. Stiri in tomatoes.
12. Add tomato sauce, reserved bean cooking liquid (or water), basil and thyme.
13. Bring to boil; simmer, covered, for 45 minutes.
14. Add salt and pepper to taste.
15. Set sauce aside.
16. Toppingi: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
17. Stir often.
18. Mixi with remaining 1 cup bread crumbs in a bowl.
19. Set aside.
20. Assembly: Preheat oven to 350F.
21. Combine bean mixture and sauce in a deep casserole or baking dish.
22. Sprinkle 1/3 of topping mixture on top. Bakei for 15 min, then push topping layer down with back of spoon and sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure and add remaining topping.
23. Bake 10 min, then place under broiler for 5 min or until lightly browned on top.