Beans
1 1/2 c  Garbanzos -- (dry)
7 c  Water
1 sm Onion -- peeled (whole)
4    Whole Cloves
2    Cloves Garlic
1    Inch  Slice Fresh Ginger
1 c  Carrots -- cubed
Sauce
2 tb Oil
1 c  Chopped Onion
1 tb Garlic -- minced
6 md Tomatoes
2 c  Tomato Sauce
1 1/2 c  Water
1 ts Dry Basil
1 ts Thyme
Salt And Pepper -- to taste
Topping-----
2 tb Oil
1/2 c  Parsley
2 c  Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add water to cooking pot
so beans are covered with 1-2 in. of water. Stick cloves into peeled onion
(left whole). Add to pot along with garlic and ginger. 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. Drain, reserving
cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat
oil in skillet. Fry onion and garlic till onion is translucent. Stir in
tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil
and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and
pepper to taste. Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep
casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake 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. Bake 10 min, then place under broiler for 5 min
or until lightly browned on top.