Description
Experience the classic comfort of Greek braised green beans, reimagined. This version elevates the humble dish with the addition of hearty chickpeas and a whisper of fennel, all slow-simmered on the stovetop in a rich, herb-infused tomato broth. It’s a complete, plant-based meal in one pot that’s bursting with bright, authentic Mediterranean flavor.
Ingredients
Scale
- 1/3 cup high-quality extra virgin olive oil (divided)
- 8 cloves garlic (thinly sliced)
- 1 wide strip of lemon peel
- 2 medium yellow onions (finely chopped)
- 1 small fennel bulb (trimmed and finely chopped)
- 1.5 tsp ground cumin
- 3 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 cup dry white wine or low-sodium vegetable broth
- 1 28-ounce / 794g can crushed tomatoes
- 1.5 cups low-sodium vegetable broth
- 1 bay leaf
- 2 pounds 907g fresh green beans, trimmed
- 1.5 pounds 680g Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
- 1 15-ounce / 425g can chickpeas, rinsed and drained
- 1 cup cherry tomatoes (halved)
- 1 tsp Kosher salt (more to taste)
- 1/2 tsp freshly ground black pepper
- 3 tbsp fresh lemon juice
- 1 cup loosely packed fresh parsley (chopped)
Instructions
- Infuse the Oil: In a large, cold Dutch oven, combine half of the olive oil (1/6 cup), the sliced garlic, and the lemon peel. Set to medium-low and gently warm until fragrant and just turning golden, 3–4 minutes. Do not brown. Remove and discard the garlic and lemon peel.
- Build the Base: Raise heat to medium. Add onion and fennel; sauté, stirring occasionally, until soft and translucent, 8–10 minutes.
- Bloom the Spices: Add cumin, oregano, and cinnamon; stir constantly for 1 minute until aromatic.
- Deglaze and Unify: Pour in the white wine (or broth) and scrape up any browned bits; bubble 30 seconds. Stir in the crushed tomatoes, 1.5 cups vegetable broth, bay leaf, kosher salt, and black pepper.
- Simmer the Stew: Add potatoes and green beans; bring to a gentle boil, then reduce to low, cover, and simmer 45 minutes, stirring once or twice. Cook until a knife pierces the potatoes easily and the green beans are tender.
- Integrate Final Ingredients: Uncover. Stir in chickpeas and halved cherry tomatoes; simmer uncovered 10 minutes, until chickpeas are heated through and the sauce lightly thickens and coats the vegetables.
- Finish with Freshness: Remove from heat and discard the bay leaf. Stir in lemon juice and parsley. Drizzle the remaining 1/6 cup olive oil over the top. Taste and adjust salt as needed. Serve hot.
Notes
Nutrition Facts
Per serving
- Calories: 318 kcal
- Total Fat: 11 g
- Saturated Fat: 1.5 g
- Carbohydrates: 48 g
- Dietary Fiber: 11.2 g
- Protein: 9 g
- Sodium: 278 mg
- Added Sugars: 0 g
Nutrition
- Calories: 318