This was really, really, good. Fresh green beans are cooked with chickpeas, tomato sauce, cumin seeds, onion and garlic and lots of delicious olive oil. It's surprisingly easy to make and just as surprisingly comforting considering "comfort food" isn't what people usually associate with vegan dishes. I would include it in my top ten recipes I actually make it at least twice a week when the beans are in season. Do try, especially if making a meat-based main course of Lebanese or Middle Eastern origin. The beans could be a great side to it.
Recipe source: Saveur.
Last year: Crisp rosemary flatbread (vegan).
Two years ago: Pork steaks with sage sauce and caramelized apples.
Three years ago: Winter tabbouleh with roasted eggplant and feta.
Ingredients (serves 2):
- 25 ml olive oil (3-4 tablespoons)
- 1 and 1/2 teaspoons cumin seeds
- 2-3 garlic cloves
- 1 small yellow onion (or 1/2 of a medium one)
- 1 tablespoon tomato paste
- 3/4 teaspoon paprika powder
- 300 g green beans
- 250 g boiled chickpeas (from a 400 g can)
- 300 g peeled tomatoes in tomato juice (from a can)
- 300 ml water
- salt and pepper to taste
Heat the oil in a deep pan and add the cumin. Toast it until fragrant, then add the sliced garlic and chopped onion.
When the onion seems softened and lightly golden (after 5 minutes or so), add the paprika and tomato paste. Mix well and let it fry for 2 more minutes.
Add the cleansed beans, the tomato can and the chickpeas. Also add the water.
Bring to a boil and let it cook until the beans are tender and the water is reduced (about 30-40 minutes). Season with salt and pepper to taste.
Transfer to serving dishes/bowls. It's done, dig in! :)