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Garbanzo Beans ‘N’ Rice

Total Time

Prep/Total Time: 15 min.


6 servings

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 medium tomatoes, chopped
  • 1 medium zucchini, chopped
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cooked rice
  • 1 cup shredded reduced-fat cheddar cheese


  1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
  2. Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

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