Green bean and Chickpea “Stew”

Chickpeas to me is comfort food.  My father’s side of the family being Egyptian/Syrian/Turkish, I have grown up eating this grain and it is a staple in my diet.  A couple of months ago I received my favorite magazine in the mail, Saveur, and I came across this recipe.

Initially, I wasn’t sure that I was going to like it.  Generally I like my vegetables barely cooked, fresh and crispy.  But this article praised slow cooked veggies.  I figured I would give it a try, thinking that I wasn’t going to be that thrilled with it.  What a surprise!  I fell in love with it.  It is really simple, flavourful, and the one word that comes to mind, is comforting.  It was so reminiscent of the flavour profiles that I grew up with, that instantly I knew I was going to make this dish again and again.

It is quite heavy on the cumin, which I love, but the original recipe calls for an hour of cooking time.  I reduced that to 35 minutes, because I wanted more tomato sauce than Saveur’s.  This is a perfectly simple and delicious meal that can be enjoyed on it’s own with a loaf of crusty bread, à la girl in a food frenzy’s.  But you can always have it as a side dish as well, with something simple, like grilled fish or steak.

So here’s what you’re going to need:

Adapted from Saveur Magazine

SERVES 4-6

INGREDIENTS

¼ cup olive oil

2 tsp. cumin seeds

4 cloves garlic, peeled and finely chopped
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. tomato paste
1 tbsp. paprika
1 ½ lb. green beans, strings removed
1 28-oz. can whole, peeled tomatoes with juice, crushed by hand
1 15-oz. can chickpeas, drained and rinsed

INSTRUCTIONS

1. Heat the oil in an 8-qt. saucepan over medium-high heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.

2. Add the garlic and onion, season with salt and pepper, and cook, stirring often, until soft and lightly browned, about 12 minutes.
3. Add the tomato paste and paprika, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the green beans, tomatoes, chickpeas, and 3 cups water, and bring to a boil. Reduce the heat to medium-low, and cook, partially covered, stirring occasionally, until very tender, about 35 minutes. Let sit for at least 15 minutes before serving to allow the flavors to meld.
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7 comments on “Green bean and Chickpea “Stew”

  1. I’m so flattered that you’d consider my bread as a worthy substitute to your dish, truly :) I love simply cooked green beans, with tomatoes and garlic. So adding in chickpeas and other delicious spices is a sure fire winner for me too!

    • expatchef says:

      I think that your bread and my stew would make a happy couple…..I eat this all the time, and wanted to share. But now I have to try and make your bread to go with it…..can’t wait for the weekend as I have a huge catering on Thursday and can’t make anything time consuming until afterwards, but lazy Sunday will be trying out your “mock” sourdough…which is one of my favorites…..can’t wait!

  2. leftoverrecipes says:

    This looks great! I love chickpeas too, they are filling and satisfying in a way that other legumes aren’t. This is definitely on my to do list!

  3. my59lbtransformation says:

    This would be great over a bed of brown rice. I’ll be borrowing this recipe too!

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