Chickpea Cassoulet with Roasted Vegetables

Cassoulets are normally heavy on pork products, but in this vegetarian version the vegetables are the star. And for a fun shake-up, chickpeas are used instead of white beans, although they could be substituted in.

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Ingredients

1. 1 cup / 200 g dry chickpeas (garbanzo beans)
2. 4 cups / 1 L low-sodium vegetable broth/stock
3. 3 carrots, cut into 1-inch pieces
4. 3 stalks of celery, cut into 1-inch pieces
5. 1 Tbsp. / 14 ml olive oil, divided
6. Salt or substitute, to taste
7. ½ tsp. / 1½ g freshly ground pepper
8. 1 small red/purple onion, diced
9. 1 clove fresh garlic, minced
10. 1 Tbsp. / 2.4 g fresh thyme, roughly chopped
11. ½ cup / 120 g whole grain bread crumbs or panko
12. 2 Tbsp. / 8 g flat-leaf parsley, roughly chopped

Directions

1. Cover the chickpeas with 4 cups / 1 L of water and let soak overnight.
2. Preheat oven to 375 ºF / 180 ºC.
3. Drain the chickpeas and rinse. Place them in a medium Dutch oven, and cover with broth. Bring to a boil, and then reduce heat. Simmer for 1 hour.
4. In a large rimmed roasting pan, toss the carrots and celery with 2 teaspoons olive oil. Season with salt and pepper. Roast for 20 minutes, or until browned. Reserve.
5. In a small frying pan, sauté the onion and garlic with remaining olive oil. Cook until softened, about 5-8 minutes.
6. Drain chickpeas and reserve broth. Place the chickpeas in a 5×8 baking dish. Top with roasted vegetables and onions and garlic, reserve oil in the pan. Stir well. Pour enough remaining broth in the dish to come halfway up the chickpeas.
7. Add the panko and parsley to the frying pan with the reserved olive oil. Cook over medium heat until lightly browned, about 4 minutes stirring occasionally.
8. Top the chickpeas and vegetables with panko. Bake uncovered until panko is browned and sauce is bubbly, about 25 minutes.
9. Serve immediately.

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