
Curried garbanzo beans with saffron rice makes for a delicious, low-fat lunch, or dinner. While delicious on its own, you can top this with grilled chicken, or goat for a more substantial meal.
You can also adjust the spice level according to preference.
Prep time: 15 minutes
Cooking time: 40 minutes
Ingredients
- 2 cups dried garbanzo beans
- 1 1/2 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic, finely diced
- 1 1/2 cups Jasmine rice
- 3/4 cup chopped tomatoes (use Pom, or similar boxed, chopped tomatoes)
- 1/2 cup grated carrots
- 1 cup baby spinach leaves, chopped
- 1 tbs garam masala
- 1 tbs curry powder
- 1 tsp each, salt & pepper
- 3/4 tsp coriander seeds
- 3/4 tsp turmeric
- 1/2 tsp fenugreek
- 1 tsp sambal
- 3/4 tsp saffron
- 2 tbs olive oil
- Micro greens to garnish
cooking instructions
- Rinse and drain garbanzo beans; cover with water (~1″ extra water covering the beans)
- Soak the beans for a minimum 8 hours
- In a large, heavy bottomed skillet heat oil; add onions, garlic, pepper and spices
- Stir over medium heat until onions become translucent
- In a saucepan, add 3 cups water and salt; add 1 tsp salt to the water
- When rapidly boiling, add rice and reduce heat to medium-low; cover and let simmer until the water is absorbed (~15-20 minutes)
- When liquid is absorbed, but the rice is still moist, stir in the saffron
- When the onions are translucent, add garbanzo beans; stir for about 5 minutes
- Add chopped tomatoes and carrots; stir in sambal and cook for about 5 minutes
- Incorporate vegetable broth, cover and let simmer for 25-30 minutes, until garbanzo beans are tender
- Add spinach leaves and cook just until wilted
- Plate beans over rice and garnish with micro greens
Variations: Curried garbanzo beans can also be used as the base for a lovely Indian-inspired soup. If you have leftovers, consider making a pot of vegetable stew.