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!
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.
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.
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.