Spanish Style Garbanzo Beans with Barley
Spanish Style Garbanzo Beans with Barley were a hit in my house this week. The great news is that you can whip this flavorful dinner up in under an hour. It is also vegan friendly. Being said, do not let the fact that this dish does not contain any meat make you stray away. In fact, it will probably knock your meat eating socks off. It is a healthy, hearty addition to any week night week, that may become one of your favorites.
A lot of people find it hard to incorporate hearty foods into a healthy lifestyle, and this meal does just that. Creating a weekly dinner tradition can change up the routine and make dinner exciting. An example and one of my favorites is “Meatless Mondays”. To participate in Meatless Mondays, you do exactly what it sounds like, do not eat meat on Mondays. Committing one day a week to using no meat forces you to get creative with your dinner selections. Meatless Monday’s are also be a fun way to introduce new veggies in your life that otherwise you would have been unaware of.
My seasonal highlight in tonight’s meal is Swiss Chard. Swiss chard is a nutrient packed leafy green. It helps regulate blood sugar, supports bone health, and is an anti-inflammatory. Although bitter when raw, give it a little bit of sauteed love and you too may be a passenger on Swiss Chard’s fan bus. I threw this leafy goodness right in the pot, and nothing but delicousness ensued.
For the tomato and garbanzo bean mixture I used Pomi Chopped Tomatoes, which happen to be BPA free. You can really buy Pomi Chopped tomatoes at most major stores, but here is a link to purchase online.
Lastly, left overs may actually be better than the first day. When you allow this baby to marinate, the flavors just increase by tenfold. Making Spanish Style Garbanzo Beans with Barley an ideal candidate for meal prep. By all means, if you are not in the mood for a flavorful healthy meal then read no more. Although, I have a hunch this just is not the case.
Spanish Garbanzo Beans with Barley
- 3 tbsp, Olive Oil
- 1, 26 oz Pomi Chopped Tomatoes
- 1/2 White Onion, diced
- 4 Cloves of Garlic, minced
- 1 Jalepeno, minced
- 2 tbsp, Black Olives, chopped
- 1/4 cup Green Olives, chopped
- 3 tbsp, Capers
- 1/2, Juice of Lime
- 4 Leaves of Swiss Chard, chopped
- 1 tbsp, Dried Oregano
- 2 Bay Leafs
- 1/4 cup, Parsley, chopped
- 1-16 oz can, Garbanzo Beans, Drained
- 1 cup, Barley
- 3 cups, Veggie/Chicken Stock
- Salt and Pepper, to taste
In rice cooker, add stock, barley, and 1 bay leaf cook untill cooked through
You can cook barley on stove top, it is a 3 part liquid to 1 part barley
In large saute pan, heat oil over medium heat
Add onion, garlic, and jalepeno, heat until fragrant
Add oregano and stir, cook for about 2 more minutes while stirring
Add tomatoes, olives, capers, and garbanzo beans
Let cook until tomato sauce starts to thicken, about 10 minutes
Add Lime Juice
Add Swiss Chard, and cook until it softens
After barley has finished cooking, you can now assemble
Top barley with bean and tomato mixture
Sprinkle parsley on top