Curried Garbanzo Beans with Saffron Rice

curried garbanzo beans
curried garbanzo beans

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

  • 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.