I’ve always loved classic Fasolakia, the traditional Greek green bean stew. It’s pure comfort in a bowl. But often, I find it’s treated more as a side dish, and I’m left wondering… what’s for dinner?
My goal is always to find recipes that are both deeply satisfying and nutritionally complete—ones that tick all the boxes for a balanced meal without needing a lot of extras. This isn’t just about tracking; it’s about practicality.
This Lemony Herb Fasolakia recipe is my solution. We’re taking that classic, comforting tomato-braised flavor and elevating it. By adding hearty chickpeas and a subtle hint of fennel, this dish transforms from a simple side into a robust, plant-based main course that truly stands on its own.
More Than Just Green Beans: A Complete One-Pot Meal
What I adore about this Fasolakia recipe is how it delivers big, complex flavor from simple, wholesome ingredients. It’s the definition of a nourishing choice that doesn’t compromise on taste.
This isn’t a light, brothy soup; it’s a truly hearty Mediterranean green bean stew. The combination of potatoes, fiber-packed green beans, and high-protein chickpeas makes it incredibly satisfying. It’s a balanced, vibrant dish that keeps you full and energized, which is something I always look for when planning our weekly meals.
How This Stew Comes Together
The secret to the amazing flavor here starts with the oil. We gently infuse olive oil with garlic and a strip of lemon peel. This step is a game-changer—it creates a fragrant, aromatic base without any harshness.
From there, it’s a straightforward and relaxing process:
- Build the Base: We soften the onions and fennel, then “bloom” the spices (cumin, oregano, cinnamon) to wake them up.
- Simmer the Stew: The tomatoes, broth, potatoes, and green beans go in. They simmer together until everything is perfectly tender and the flavors have married.
- Finish with Freshness: Right at the end, we stir in the chickpeas, cherry tomatoes, fresh lemon juice, and parsley. This brightens everything up and keeps the textures interesting.
A Few Tips for the Best Fasolakia
This recipe is very forgiving, but a few small details make it truly special.
- Don’t Brown the Garlic: The first step is about infusing, not frying. Gently warming the garlic and lemon peel in cold oil keeps the flavor sweet and fragrant. If it browns, it will turn bitter.
- Use Good Olive Oil: Since we use it in the base and as a finisher, a high-quality extra virgin olive oil makes a huge difference.
- Storage & Leftovers: This stew is fantastic the next day. The flavors deepen as it sits. Store it in an airtight container in the refrigerator for up to 4 days.
- Serving Idea: It’s a complete meal, but it’s absolutely wonderful with a side of crusty, warm bread for dipping into that rich tomato broth.
Your Questions, Answered
Can I use frozen green beans?
Yes, you can! You don’t need to thaw them. Just add them straight to the pot. You may need to reduce the simmering time by about 5-10 minutes.
What if I don’t have fennel?
No problem. You can simply omit it or add a chopped celery stalk along with the onion for a similar aromatic base.
What other chickpea recipes do you recommend?
I’m so glad you asked! Chickpeas are a powerhouse ingredient in my kitchen. If you love them as much as I do, you should try my Coziest Mediterranean Chickpea Soup for another comforting meal, or my Ultimate Mediterranean Chickpea Salad for a quick and refreshing lunch.
Lemony Herb Fasolakia: A Hearty Green Bean & Chickpea Stew
Ingredients
- 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
I hope this hearty, one-pot stew brings as much comfort and satisfaction to your table as it does to mine. It’s a wonderful way to enjoy a classic dish with a modern, practical twist.
