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
  • 1/2 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

  1. Soak rice, strain. Coat pan with olive oil and add 1 part rice 2 part water.
  2. Bring rice to boil then lower the heat to a simmer.
  3. Add the rest of the ingredients. Turn off heat when the rice is creamy.

Garbanzo Beans

  1. Chop onion and saute in large pan. (You need enough space for the rice to be added to your beans and veggies)
  2. Add oregano, thyme, zucchini, and sundried tomatoes (if you have them) 
  3. 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.
  4. Once mixture has come to a simmer add tomato and spinach.
  5. Combine rice with garbanzo mixture.
  6. 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.