Provençal Tomato and Bean Gratin from Recipes for Health/NYTimes

The Times has been publishing a vegetarian recipe weekly now for a couple of months. They are posting them under Fitness and Health instead of in the Dining and Food section which I find to be a peculiar distinction.   They are labeled Recipes for Health. I really like this one because it doesn't rely on pasta which could be easily added if you so desire.

Provencal Tomato and Bean Gratin

By Martha Rose Shulman

1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
2 onions
2 whole cloves
4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
2 tablespoons extra virgin olive oil
2 28-ounce cans chopped tomatoes, with juice
1 tablespoon tomato paste
1/8 teaspoon sugar