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Garbanzo bean and vegetable stir-fry

Heart Smart Gluten Free Low Sodium

Garbanzo beans — and all other types of beans— contain plenty of fiber to support digestion and heart health! Filling fiber helps you feel full and satisfied too!


2 cups dry brown rice
2 tablespoons canola oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/2 cup diced onion
2 cups sliced mushrooms
1 15-ounce can garbanzo beans, drained and rinsed
1 large zucchini, cut in half length-wise and sliced


  1. Prepare rice according to package directions.
  2. While rice is cooking: In a large pan, heat oil over medium heat. Stir in oregano, basil, garlic, black pepper and onion. Cook for 1 to 2 minutes.
  3. Add mushrooms and beans. Stir. Cook for 3 to 5 minutes.
  4. Add zucchini. Stir. Cook for 3 to 5 minutes.
  5. Enjoy warm over rice.

Makes 4 servings

Carb choices per serving: 2 1/2

*Option not included in nutrition facts.

First Published: 05/28/2018
Last Reviewed: 05/28/2018

Garbanzo bean and vegetable stir-fry
Add even more nutrition and color to this dish with tomatoes! After adding in and cooking the zucchini (step 4), add 1 cup chopped tomato, cover and allow to steam for 1 to 3 minutes — just enough for the tomatoes to warm (before getting mushy).*