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Inspired by our trip to Italy, these Rosemary Garbanzo Beans with Quinoa and Chimichurri are nourishing, comforting, and bring me back to Italy every time I make this meal!
Neal and I had the most amazing time in Italy traveling to Venice, Florence, the Tuscan countryside, and Rome. It was truly magical trip. While we loved each city we visited, our favorite part of the trip was the Tuscan countryside. It was so amazing, from the drive through the rolling landscape past the hill towns to the best AirBnb owned by the local restaurant owner (with free breakfast at the restaurant included, much to our surprise!), to the most delicious food and delectable wine I’ve had the pleasure of tasting. One night we had dinner at Osteria La Porta, the restaurant owned by Daria, our AirBnb host. We started the meal with an appetizer of melted young pecorino cheese served with prosciutto and bread (which was SO delicious and comforting), followed by pasta, Bistecca alla Fiorentina, and a side of magical Rosemary Garbanzo Beans. Out of the entire meal, the Rosemary Garbanzo Beans are what totally stole the show.
I love to make these Rosemary Garbanzo beans into a satisfying meal by pairing them with quinoa and this vegan chimichurri inspired sauce. Sometimes I will add balsamic mushrooms or a soft boiled egg as well for extra veggies and a little bit more protein!
INGREDIENTS IN Rosemary Garbanzo Beans with Quinoa and Chimichurri
These Rosemary Garbanzo Beans are made with a handful of simple ingredients that are complimented by the flavorful chimichurri sauce. Here is what you’ll need:
- Dry Garbanzo Beans. Dry garbanzo beans
- Fresh Herbs. We will use fresh rosemary to flavor the beans and fresh curly parsley and cilantro for the chimichurri sauce. This meal is LOADED with fresh herb flavor!
- Garlic. A few cloves of garlic simmered with the beans will give a little extra flavor.
- Olive Oil. A few tablespoons of olive oil in the cooking water will help season the beans. Olive oil also lends excellent flavor to the chimichurri sauce.
- Salt. To bring out the flavors in the beans and the chimichurri sauce.
- Jalapeno. For a little spice in the chimichurri sauce
- White Miso. This is my secret ingredient to add a little extra umami to the chimichurri. It tastes similar to parmesan cheese! Miso Master is my favorite gluten free brand and can be found at health food stores (like Whole Foods or your local co-op).
- Red Onion. An absolutely essential ingredient in the chimichurri sauce!
- Red Wine Vinegar. Another essential and traditional ingredient in chimichurri. The acidity in the red wine vinegar balances the fresh herby flavors.
- Crushed Red Pepper. For a little heat, if desired 🙂
How to Make Rosemary Garbanzo Beans with Quinoa and Chimichurri
While these beans take time since they’re cooked from dry beans, they are so easy. Here is how you make them:
- Soak the beans. You can either pre-soak the beans overnight or quick-soak the beans. There are instructions for both in the recipe card below.
- Cook the beans. Add the soaked beans to a large pot with water, fresh rosemary, garlic, salt, and olive oil. Bring to a boil and cook until tender, about 25 – 45 minutes.
- Make the quinoa. While the beans cook, make quinoa according to package instructions. While different brands may have different instructions and cooking times, I typicalIy use one part quinoa to two parts water and simmer until the water is absorbed and quinoa is fluffy.
- Make the chimichurri sauce. While the beans cook, add all the ingredients except for the olive oil to a food processor and pulse until ingredients are finely chopped. Turn the food processor on and slowly stream in the olive oil to make the sauce.
- Serve. Once the beans are tender, drain any remaining liquid, serve alongside the cooked quinoa and top with the chimichurri sauce.
These Rosemary Garbanzo Beans with Quinoa and Chimichurri sauce is a meal in itself with complete protein and packed with fiber, making it a healthy and nutritious option for everyone from vegans to meat lovers alike. If you’d like to bulk it up a little bit, add balsamic mushrooms, soft boiled eggs, or roasted vegetables like carrots or tomatoes! This is also a great side dish when paired with roasted chicken or steak. The sauce is so addicting and can be used on almost anything!
HOW LONG WILL Rosemary GarBanzo Beans with Quinoa and Chimichurri Keep?
These Rosemary Garbanzo Beans with Quinoa and Chimichurri will keep for 5 days in the fridge with the chimichurri sauce stored in a separate container.
Rosemary Garbanzo Beans with Quinoa and Chimichurri Sauce
Inspired from the Val D'Orcia region in Tuscany, Italy, these Rosemary Garbanzo beans are a delicious and filling meal when paired with quinoa and served with this chimichurri sauce. Add balsamic mushrooms and a soft boiled egg for more vegetables and protein!
Rosemary Garbanzo Beans
- 2 cups dry garbanzo beans
- 5 sprigs fresh rosemary
- 5 garlic cloves roughly chopped
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup curly parsley roughly chopped (about 1 bunch)
- 1/2 cup cilantro roughly chopped (about 1 bunch)
- 1/2 red onion quartered
- 6 garlic cloves peeled and smashed
- 1 jalapeno seeds removed, roughly chopped
- 1/2 - 1 teaspoon salt
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon white miso gluten free if necessary, Miso Master is my favorite brand
- 1/2 tsp crushed red pepper flakes optional
- 2 cups quinoa
Make the Rosemary Garbanzo Beans
Wash the beans and pick through for any small pebbles. To soak overnight, place beans in a large pot with enough cold water to cover the beans by about 2 inches. Soak overnight and drain and rinse. To quick soak, place the washed beans in a large pot with enough cold water to cover the beans by about two inches. Bring to a boil for 1 minute, turn off heat, and soak for 1 hour. Let soak for at least an hour. Drain and rinse.
Place soaked beans in a large pot and add all ingredients from the "Rosemary Garbanzo Beans" category above. Add 10 cups cold water. Bring to a boil, and reduce to a simmer for about 25-45 minutes until beans are cooked through and tender. The actual cooking time will depend on how long the beans were able to soak and how dry the beans are. Once cooked, remove the tough stems from the rosemary sprigs and drain any excess liquid.
Make the Quinoa
While the beans are cooking, rinse the quinoa and place in a small pot with 4 cups water. Bring to a boil, reduce to a simmer and cook until the quinoa has absored all of the water, about 15 - 20 minutes. Remove from heat and cover.
Make the Chimichurri Sauce
While beans and quinoa are cooking, add all ingredients from the "Chimichurri Sauce" category except for the extra virgin olive oil into a food processor. Pulse until finely chopped, scraping down the side as necessary. Turn the food processor on and slowly stream in the extra virgin olive oil, scraping down the side as necessary.
Taste and adjust seasoning as necessary, adding more salt for flavor, miso paste for umami, red wine vinegar for acidity, and red pepper flakes
Serve the garbanzo beans with the cooked quinoa with the chimichurri sauce on the side. Serve with soft boiled egg, roasted vegetables, or balsamic mushrooms, if desired.
- You can either pre-soak the beans overnight for at least 8 hours or quick-soak the beans by boiling for am minute and letting them sit for an hour in the hot water. Drain and rinse before cooking.
- This is a meal on its own, but would go great with roasted vegetables, balsamic mushrooms, or a soft boiled egg.
- Store the beans, quinoa, and chimichurri sauce separately for up to 5 days in the refrigerator.
DID YOU MAKE THESE Rosemary Garbanzo Beans with Quinoa and Chimichurri Sauce?
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HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes