Sunday, May 31, 2009
Bryanna's Persian Chickpea and Green Bean Stew
This is another simple but wonderful recipe from Bryanna Clark Grogan. It's from her cookbook "20 Minutes to Dinner." I got the recipe from a post Bryanna made on the Vegsource New Veggies board. I always serve this with brown rice.
1 onion, minced
3-4 cloves garlic, minced
1 tsp ground cumin
1 lb frozen whole small green beans or trimmed fresh green beans (I use 2 and 1/2 cups frozen cut green beans)
28 oz can diced tomatoes and juice
1 can (or 1 and 1/2 cups cooked) chickpeas, drained
1/2 cup chopped celery leaves
1/4 cup chopped fresh parsley
salt and freshly ground pepper to taste
In a large nonstick pot, steam fry the onion and garlic until it begins to soften. Add the remaining ingredients, bring to a boil, then turn down to medium heat, cover, and simmer 15 minutes or until the green beans are tender.