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.
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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
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
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
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
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
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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