My family eats a flexitarian diet that leans heavily to the vegetarian end of the spectrum. I'm always looking for ways to incorporate whole grains and beans into our meals. This recipe is always a winner at our dinner table.
Garbanzo beans are our favorite, but any type of firm bean could be used in this recipe. Two cans of drained and rinsed garbanzo beans can also be substituted for the dried beans if you prefer. —1840 Farm
4 - 6
1 1/2 cups
dried garbanzo beans
4 1/2 cups
onion, chopped finely
pints cherry or grape tomatoes
cloves garlic, minced
fresh thyme, chopped
fresh rosemary, chopped
parmesan cheese for serving
In This Recipe
Carefully pick over dried beans. Remove any damaged beans or foreign objects. Cover with 4 1/2 cups of water and allow to sit at least four hours or overnight in container large enough to allow beans to expand.
Drain beans and rinse with cold water. Place rinsed beans in large stockpot with enough water to cover by three inches (this should be between 4 and 5 cups of water depending on the size of your pot).
Bring beans to a gentle simmer over medium heat. Continue to cook at a gentle simmer, stirring often for 60 to 90 minutes or until tender. Do not add salt to the water as the beans cook. Doing so will result in a bean with a mushy outer shell. Instead, salt the beans as soon as they are cooked to your liking. Adding salt after they are cooked completely will not affect their texture or appearance.
Remove the beans from heat. Drain beans in colander. Set aside.
Preheat oven to 425 degrees. Line two rimmed baking sheets with aluminum foil.
Rinse tomatoes. Split each tomato in half lengthwise. Toss tomatoes with chopped garlic and olive oil. Spread into a single layer on one of the prepared baking sheets. Sprinkle with chopped thyme, sea salt, and freshly ground pepper.
Pour drained garbanzo beans onto a clean tea towel and dry by gently rubbing moisture from the beans. Move garbanzo beans to the second prepared baking sheet. Toss with olive oil. Chop fresh rosemary finely and sprinkle over garbanzo beans. Season with sea salt and freshly ground pepper.
Roast tomatoes and garbanzo beans in the oven until slightly charred and fragrant, about 20 minutes.
Meanwhile, cook chopped onion in a large pot over medium heat with olive oil. Cook 5 - 6 minutes or until translucent.
Slowly add vegetable stock and quinoa to pot. Bring to a boil. Reduce heat to medium low and cover. Cook 15 to 20 minutes, stirring often. You will know the quinoa is done when the white germ ring becomes visible on the outer edge of each grain.
When quinoa is completely cooked, remove lid and turn off heat. Add roasted tomatoes and garbanzo beans and stir gently to incorporate without breaking up the tomatoes.