A delicious cozy and savory, classic Greek dish with a twist! Tender green beans, fork soft potatoes, protein packed chickpeas and sweet carrots melded in a herbaceous tomato sauce. Serve over a bed of rice or on its own!
Comin’ back atcha with another classic Greek dish from the “ladera” family — or oil-based dishes … or as we call them, the peasant dishes: stewed green beans and chickpeas. Some decades ago, the Greeks hit some really hard times and meat was a luxury ingredient. What was readily available were grains, beans and home-grown veggies and plants! The traditional way to stew the green beans is paired with chunks of beef but here at the Whole Scoop, we’re keeping it vegan and swapping out the beef for the ever-versatile chickpea!
This is one of my favorite dishes because I love stewed green beans. If green beans aren’t your thing, I also have another version made with peas! You can find that recipe here. I also love to pour these green beans and all their luscious juices over a big pile of rice. The rice drinks up the broth and it’s an explosion of flavor in every bite. If you’re looking for a lower carb version, take out the rice and serve the green beans on their own or with some salad or lower calories veggies like leafy greens.
What’s great about this dish is that we can cut corners without sacrificing on taste or nutrition. For example, feel free to use fresh or frozen green beans – both work! Also, we’re working with canned chickpeas. No soaking or parboiling necessary. Easy. Fast. Nutritious. Just the way we like it!
Healthy carbs. Protein. Healthy fats. Loaded with fiber. Packed with tons of vitamins and minerals from every category. We’re checking all the boxes all the while actually enjoying the flavors of our meal – how awesome is that.
Enough chit-chat; let’s get to the heart of this post: the recipe!
Stewed Green Beans & Chickpeas
Ingredients
- 1.5 lbs green beans trim ends if necessary
- 1 large yellow onion, diced
- 3-5 cloves garlic, minced
- 1 15 oz can of chickpeas drained & rinsed
- 2 large carrots peeled and sliced
- 2 large potatoes peeled and cubes
- 1/4 cup olive oil
- 1 8oz can tomato sauce
- 1/4 cup fresh chopped parsley
- 1 tbsp dried oregano
- salt and pepper, to taste
- 2-3 cups water
Optional Add Ins
- 10-12 pearl onions
- 3 oz sliced mushrooms
Instructions
- Prepare all your veggies. Peel and cut carrots and potatoes. Chop onion, garlic and parsley. Trim green bean ends if necessary.
- In the pot or pressure cooker, sauté the onion and garlic in olive oil for a couple of minutes until soft and translucent.
- Add all the rest of the ingredients except for the green beans. Add water until the ingredients are just covered. Bring to a boil.
- Add green beans and cover. Reduce heat to low. In a pressure cooker, pressurize to high pressure and then cook over low heat for 20 minutes. In a pot, cover with a lid and simmer over low heat about 30-40 minutes or until green beans are softened.
Notes
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