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 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