If you´re looking for a dish that packs a ton of flavor and is super healthy, look no further. These Smoky Spanish Garbanzos with Herbed Basmati Rice are exactly it. Loaded with flavors, easy to make and done in about 30 minutes.
This dish is made with the most basic ingredients and will fill you with so much goodness. But my favorite part about this recipe? You can eat it right when it´s done or even freeze and eat it later on. Just pop in the microwave for a couple minutes and ready to serve.
The secret ingredient to this recipe is the Sweet Smoked Spanish Paprika. This is what gives the garbanzo beans (aka chickpeas) that beautiful smoky flavor. You can use other paprikas if you wish, but the Spanish kind has a deeper depth of flavors.
TIPS & TRICKS to Make this Recipe: To make this dish I used jarred (canned) cooked garbanzo beans. If you prefer, you can use dried garbanzo beans, Just soak the beans for 24 hours in water and then boil for 2 to 4 hours. I also finely grated fresh tomatoes to make the sauce, If you prefer, you can use canned tomato sauce.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make Smoky Spanish Garbanzos with Herbed Basmati Rice
Smoky Spanish Garbanzos with Herbed Basmati Rice
Ingredients
FOR THE SMOKY GARBANZO BEANS
- 2 tbsp extra virgin olive oil 30 ml
- 2 cups canned cooked garbanzo beans 20 ounces / 400 grams
- 1/2 onion finely diced
- 3 cloves garlic roughly minced
- 6 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- sea salt & black pepper
FOR THE HERBED BASMATI RICE
- 1 cup basmati rice 195 grams
- 1/2 tsp dried thyme .45 grams
- 1/2 tsp dried rosemary .56 grams
- 1/2 tsp dried parsley .27 grams
- 1/2 tsp sea salt 3 grams
- 1/8 tsp black pepper .30 grams
- 1 tbsp extra virgin olive oil 15 ml
- 1 1/2 cups water 356 ml
Instructions
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To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with 1/2 tsp (.45 grams) dried thyme, 1/2 tsp (.56 grams) dried rosemary, 1/2 tsp (.27 grams) dried parsley, 1/2 tsp (3 grams) sea salt, 1/8 tsp (.30 grams) black pepper, 1 1/2 cups (356 ml) cold water and 1 tbsp (15 ml) extra virgin olive oil, heat with a high heat and mix everything together, once it comes to a boil, place a lid on the pan and lower the fire to a low heat
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To make the smoky garbanzo beans, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together, then add in 1 1/2 cups (400 grams) finely grated tomato (or canned tomato sauce), mix together and simmer for 5 minutes, then add in 2 cups (400 grams) canned cooked garbanzo beans and season with sea salt & black pepper, mix together and simmer on a medium heat
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About 13 to 14 minutes after placing the lid on the rice, turn off the heat and let it sit for 5 minutes, then remove the lid and using a fork fluff up the rice, then transfer the rice into serving dishes
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Grab the simmering smoky garbanzos and add into the serving dish next to the herbed basmati rice, sprinkle with freshly chopped parsley and serve at once, enjoy!
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Marinka
10 . Oct . 2023¡Hola! Albert.
We just had this for dinner. I used: 1 can (400gr) garbanzos beans, 1 can (400gr) tomatoes, 100gr pandan rice and 150gr chickenbreast for 2 people.
My local supermarket is closed for a month for renovation so I had to use what I have in stock.
For sure I’m going to make this again. 🙂
Spain on a Fork
Sounds great! much love 🙂
10 . Oct . 2023Eljay
Hola Albert! I am so happy to have encountered you on YT first, now can find your recipes on the website. I love the flavors and passions of Spanish cuisine, but do not eat meat. How happy I am that I found your offerings, that will make my taste buds sing with joy, knowing that I can get rid of all the cookbooks I was so kindly gifted with, but contain meat-based Spanish recipes that I can’t even modify. You are a blessing to the non-meat-eating soul! Mil gracias!
20 . Apr . 2021Spain on a Fork
Thank you! Much love 🙂
20 . Apr . 2021Mentari
I haven’t tried this recipe yet but looking at how passionate you cook and share with us, its definitely a 5 star. Thank you, you’re an inspiration! I’ll be browsing at your other recipes to familiarize myself with Spanish cuisine, cheers!
17 . Mar . 2021Spain on a Fork
Thanks for the comment 🙂 much love!
17 . Mar . 2021Ben Alexander
02 . Mar . 2021Wow such basic prep. The whole family was in the kitchen making food (but I didn’t want their meat dish), and yet I was still able to get this done. Maybe adding in a green veggie like broccoli or spinach would help cut the acidity. I used canned sauce because I didn’t have 6 tomatoes laying around…lol…maybe that’s why mine turned out so tangy. Still, I give this one 5 stars all the way!
Spain on a Fork
If you are going to use canned tomato sauce, sometimes you have to add in a little sugar to cut the acid, so happy you enjoyed the dish! much love 🙂
02 . Mar . 2021Ramya
will be making this soon with few subs will dm you if i make thus and let you know how it goes Thanks Ramya
26 . Feb . 2021Spain on a Fork
Sounds great Ramya! much love 🙂
26 . Feb . 2021