Stewed Green Beans & Chickpeas
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!
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
For a thicker sauce, boil down until reduced. Or you can whisk 1tbsp cornstarch/arrowroot with 1/3 cup broth and then add it back into the pot and boil down until thickened.
With a runny sauce, it’s great to serve over rice as the rice will drink up the sauce!