Go Back
Print Pin

Lemony Herb Fasolakia: A Hearty Green Bean & Chickpea Stew

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.
Course Main Course
Cuisine Mediterranean
Keyword Gluten-free Mediterranean dinner idea, Greek green bean stew with chickpeas, Lemony chickpea and potato stew
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 318kcal

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 the heat to medium-low. Gently warm the oil until the garlic is fragrant and just beginning to turn golden, about 3-4 minutes. Do not let it brown. Using a slotted spoon, remove and discard the garlic and lemon peel.
  • Build the Base: Increase the heat to medium. Add the chopped onion and fennel to the infused oil. Sauté, stirring occasionally, until the vegetables are soft, translucent, and sweet, about 8-10 minutes.
  • Bloom the Spices: Add the ground cumin, dried oregano, and ground cinnamon to the pot. Stir constantly for 1 minute until the spices are toasted and highly aromatic.
  • Deglaze and Unify: Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pot. Let it bubble for 30 seconds. Stir in the crushed tomatoes, the remaining 1.5 cups of vegetable broth, the bay leaf, Kosher salt, and black pepper.
  • Simmer the Stew: Add the potatoes and green beans to the pot, stirring to coat them in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring once or twice to prevent sticking.
  • Integrate Final Ingredients: Uncover the pot. The sauce should have thickened, and the beans and potatoes should be tender. Stir in the drained chickpeas and halved cherry tomatoes. Continue to simmer, uncovered, for another 10 minutes to allow the flavors to meld.
  • Finish with Freshness: Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon juice and chopped parsley. Drizzle the remaining 1/6 cup of extra virgin olive oil over the top. Taste and adjust seasoning with more salt if 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