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.