Essentially loubie bzeit with chickpeas added, this simple dish pairs wonderfully with rice to make a meal or serves as an elegant side. When fresh basil and heirloom tomatoes are at their peak, this dish, bright and flavorful, is an absolute favorite.
ingredients
1/4 Cup Olive Oil
4-6 oz (1 medium) Onion, chopped
1 pound Green Beans, cut to bite-size
2 oz (10-12 cloves) Garlic Cloves, crushed or sliced
2-3 Banana Peppers or Bell Peppers, sliced, optional
9 oz (1 1/2 Cups) Chickpeas or other legume, cooked
14 oz (1 1/2 cups) Tomatoes, crushed or diced, fresh or canned
1 Teaspoon Table Salt, approximate, to taste
1/2 - 1 Teaspoon Crushed Red Pepper Flakes, optional, to taste
1 Ounce Fresh Basil, whole or sliced
18 oz/3 Cups Cooked Brown Rice or Pilaf (about 8 oz or 1 1/4 cups uncooked)
deviations & tips
Top with feta, parmesan, or pine nuts.
Wrap it up in a pita.
Substitute fresh parsley or lemon balm for the basil.
In a skillet or saute pan, heat olive oil over medium. Saute onions until soft and golden but not browned. Add green beans and garlic. Cover and cook for 5 minutes, stirring about halfway through. If your beans are getting stuck to the pan or browning, reduce heat. Stir in peppers, if using. Cover and continue cooking for another 3-5 minutes. Again stir a couple minutes in and make sure that the beans are not browning. When the green beans are just tender, mix in the tomatoes, chickpeas, salt, and red pepper flakes (if using). Cook just until tomatoes and chickpeas are warm. Remove from heat and blend in fresh basil. Add salt to taste if needed. Serve with rice or pita. Top with cheese or pine nuts if desired.
Green Bean & Chickpea Stew with Fresh Thai and Purple Basil and Heirloom Tomatoes. Served with Lemon Rice Pilaf