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.

Spinach Salad with Goat Cheese, Roasted Tomatoes & Toasted Walnuts

spinach salad

Spinach salad benefits from the tang of goat cheese, the bright acidic quality of the roasted tomatoes and the crunch of toasted walnuts. Add grilled chicken and make it an entree!

Prep time: 10 minutes

Cooking time: 20 minutes

  • Bag of pre-washed baby spinach
  • 1 cup grape tomatoes
  • 1 cup goat cheese crumbles
  • 3/4 cup walnut pieces, toasted
  • 1/2 purple onion, very thinly sliced
  • 2 tbs olive oil
  • 1 tbs fresh basil leaves, finely chopped
  • 1 tsp each, salt & pepper
  • 2 tbs each grapeseed oil, balsamic vinegar
cooking instructions
  • Preheat oven to 400 degrees
  • Line a cookie sheet with foil and spread grape tomatoes in a single layer
  • Drizzle with olive oil and sprinkle with salt and pepper
  • On a second lined cookie sheet spread out the walnut pieces
  • Toast the walnuts for 3-4 minutes until they darken slightly; remove the walnuts but leave the tomatoes in the oven
  • Roasting the tomatoes takes about 12 minutes; you want to see the skin begin to pucker slightly
  • In a small bowl mix the oil and vinegar; whisk until the vinaigrette emulsifies
  • Grab a large salad bowl, add the spinach and toss the leaves with the vinaigrette until thoroughly coated
  • Remove the tomatoes and allow to cool for about 3 minutes
  • Add the goat cheese, onions and walnut pieces and toss the entire salad to distribute the ingredients
  • Serve immediately


  • Add grilled chicken for an entree presentation
  • Substitute feta cheese if desired (or you cannot find goat cheese crumbles)
  • Use fig balsamic to add a fruity note to your dressing