Green beans, tomatoes, almonds and chickpeas are simmered up in a lightly spiced tomato base to make this cozy and flavorful Lebanese-inspired green bean stew. It's comforting, healthy and delicious!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 ½ cups vegetable broth
- 1 (14 ounce/400 gram) can diced tomatoes
- 2 tablespoons tomato paste
- 12 ounces fresh green beans, cut into 2 inch pieces
- 1 cup canned chickpeas drained and rinsed
- ½ cup slivered almonds
- Salt and pepper, to taste
- Fresh parsley, finely chopped, for serving
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Coat the bottom of a medium pot with the oil and place it over medium-low heat.
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When the oil is hot, add the onion. Cook the onion for about 20 minutes, stirring occasionally, until it just begins to brown and caramelize.
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Raise the heat to medium, then add the garlic and cumin to the pot. Cook the garlic and cumin with the onion for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
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Stir in the broth, diced tomatoes, tomato paste, green beans, chickpeas and almonds. Raise the heat to high and bring the liquid to a boil.
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Lower the heat until the mixture is at a low simmer. Cover the pot and allow everything to simmer for about 10 minutes, just until the green beans begin to soften.
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Uncover the pot and let the stew continue simmering for 20 to 30 minutes, until the beans are tender and the sauce has thickened up (see Note). You can add water during simmering if it thickens too much.
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Remove the pot from heat and season the stew with salt and pepper to taste.
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Divide into bowls and garnish with parsley. Serve.
Feel free to simmer the stew longer if you prefer softer beans, or more briefly if you prefer them firmer.