To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with ½ tsp (.45 grams) dried thyme, ½ tsp (.56 grams) dried rosemary, ½ tsp (.27 grams) dried parsley, ½ tsp (3 grams) sea salt, ⅛ tsp (.30 grams) black pepper, 1 ½ cups (356 ml) cold water and 1 tbsp (15 ml) extra virgin olive oil, heat with a high heat and mix everything together, once it comes to a boil, place a lid on the pan and lower the fire to a low heat

To make the smoky garbanzo beans, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in ½ onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together, then add in 1 ½ cups (400 grams) finely grated tomato (or canned tomato sauce), mix together and simmer for 5 minutes, then add in 2 cups (400 grams) canned cooked garbanzo beans and season with sea salt & black pepper, mix together and simmer on a medium heat

About 13 to 14 minutes after placing the lid on the rice, turn off the heat and let it sit for 5 minutes, then remove the lid and using a fork fluff up the rice, then transfer the rice into serving dishes

Grab the simmering smoky garbanzos and add into the serving dish next to the herbed basmati rice, sprinkle with freshly chopped parsley and serve at once, enjoy!