Spain on a Fork > All Recipes > Main Dishes > Smoky Spanish Garbanzos with Herbed Basmati Rice
All Recipes, Main Dishes / February 26, 2021

Smoky Spanish Garbanzos with Herbed Basmati Rice

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.

Smoky Spanish Garbanzos with Herbed Basmati Rice
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.

Smoky Spanish Garbanzos with Herbed Basmati Rice
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.

Smoky Spanish Garbanzos with Herbed Basmati Rice
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.

Smoky Spanish Garbanzos with Herbed Basmati Rice

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Smoky Spanish Garbanzos with Herbed Basmati Rice

4.5 from 2 votes

Smoky Spanish Garbanzos with Herbed Basmati Rice

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork



  • 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


  • 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


  1. 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

  2. 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

  3. 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

  4. 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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  1. Marinka

    4 stars
    ¡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. 🙂

    10 . Oct . 2023
    • Spain on a Fork

      Sounds great! much love 🙂

      10 . Oct . 2023
  2. Eljay

    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 . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      20 . Apr . 2021
  3. Mentari

    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 . 2021
    • Spain on a Fork

      Thanks for the comment 🙂 much love!

      17 . Mar . 2021
  4. Ben Alexander

    5 stars
    Wow 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!

    02 . Mar . 2021
    • 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 . 2021
  5. Ramya

    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 . 2021
    • Spain on a Fork

      Sounds great Ramya! much love 🙂

      26 . Feb . 2021

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