Arroz con Garbanzo Recipe
Ok well this isn’t actually a Spanish recipe, but since I’m in Spain and I made it up here, lets say it is. This recipe is protein and iron packed, perfect for vegans.
Rice
- 1.5 cups short grain rice
- 2 bay leaves
- 1 tsp thyme
- 3-4 dried cayenne peppers (the tiny 1 inch kind)
- Olive Oil
- 2 tbsp Salt
Garbanzo Beans
- 1 small onion
- olive oil (to coat pan and some)
- 1 tbsp oregano
- pinch of thyme
- ½ zucchini chopped into squares
- 3-4 chopped sundried tomatoes (optional, this is an expensive ingredient and isn’t vital)
- 1 .5-2 cups garbanzo beans
- 3 tbsp puréed tomato
- 2 handfuls of chopped spinach (I used fresh baby)
- salt and black pepper to taste
Rice
- Soak rice, strain. Coat pan with olive oil and add 1 part rice 2 part water.
- Bring rice to boil then lower the heat to a simmer.
- Add the rest of the ingredients. Turn off heat when the rice is creamy.
Garbanzo Beans
- Chop onion and saute in large pan. (You need enough space for the rice to be added to your beans and veggies)
- Add oregano, thyme, zucchini, and sundried tomatoes (if you have them)
- Once zucchinis have become a little tender add beans and about 1/8 cup of water. You want a little broth to mix with the rice so it’s creamy like a risotto.
- Once mixture has come to a simmer add tomato and spinach.
- Combine rice with garbanzo mixture.
- Salt and pepper to taste.
Mine isn’t yellow, why is yours?
There is a lot to be said for the presentation of a dish. These beans and rice tasted great but with the plain white rice I had it just didn’t look quite as good as it tasted. I was cooking for someone who wasn’t vegan and I knew a little color would make it look more appealing.
So I simply added a Cheap Vegan secret ingredient: yellow food coloring.
