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Garbanzo beans with quinoa and chimichurri sauce in white bowls with linen towels

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!

Course dinner, Main Course, Main Dish, Sides, vegan, vegetarian
Cuisine Italian
Keyword beans, chimichurri, sides
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 594 kcal
Author India

Ingredients

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

Chimichurri Sauce

  • 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

Quinoa

  • 2 cups quinoa

Instructions

Make the Rosemary Garbanzo Beans

  1. 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.

  2. 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

  1. 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

  1. 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.

  2. 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

  1. 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.

Recipe Notes

  • 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.