Thursday, March 15, 2012


You can’t go wrong in our house with garbanzo beans.  We like them smashed in hummus. We like them roasted and spiced.  We like them in a wrap with veggies and whatever sauce we have.  We like them tossed in a salad and we like them in almost any hearty dish with rice.

I came up with this dish because we had the brown rice ready and we add some zucchini to use up.  Right now we also have a plate of at least a dozen tomatoes at various stages of ripeness too.  We certainly live the good life here in south Florida.  I’m always amazed when I talk to my neighbors and they don’t know about our local farms and CSA’s.  It is easy to forget, since for the most part Boca Raton is pretty congested and urban.

So if you have some rice cooked up, sauté a few vegetables (almost any will do I bet)  and add the sauce and you are good to go - faster than fast food.

2 cups cooked brown rice
3 cups cooked garbanzo beans (2 cans)
1 onion diced
2 cloves garlic, minced
1 tablespoon fresh ginger (optional)
2 zucchinis, diced
2 medium size tomatoes, diced
1 can coconut milk
1 teaspoon toasted ground cumin
1 teaspoon curry spice mix
1 teaspoon turmeric
Salt and pepper to taste
Cilantro for garnish

Rinse and drain the garbanzo beans and set aside.   Meanwhile sauté the onion, garlic and ginger with a tablespoon of olive oil until translucent.  Add the zucchini and tomatoes and cook for about 5 minutes more.  Add the spices and coconut and heat through.  Add the garbanzo beans to the sauce and serve with the rice.

A note about cooking rice:
I cook a lot of rice and have found the easiest way to make rice is to use a ratio of 1:1.5.  I usually like to cook a lot of rice and store the extra in the refrigerator for later so I double the recipe.   Following the formula,  I start with 2 cups short grained brown rice and add three cups of water to a medium sized saucepan.  With the lid off of the saucepan and the heat at medium high, I wait for the water to boil.  Once the water is boiling, put the lid on, place the heat at simmer and cook for exactly 20 minutes.  Do not take the lid off the pot and turn off the heat and let the rice steam for 10 minutes.  You will have perfect rice every time.


cookingwithlysa said...

This beautiful curry will probably be my lunch tomorrow. It looks so delicious & very simple!

I said...

Looks good, Michelle.