Green Beans and Chickpeas Marinara

Serves 4 as a main dish, 6 to 8 as a side dish

There are so many vegetable recipes normally used as a side dish that can be served as a main dish. This Italian-inspired bean recipe is a quick, easy and delicious example. For something a little different but equally good, see the Roasted Green Beans and Chickpeas in the similar and related recipes.

Ingredients

• 2 tablespoons olive oil
• 5 large cloves garlic, finely chopped
• 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 2 pounds green beans, cleaned, stem ends removed, snapped into 2 to 3-inch pieces
• Water as needed
• 1 can (15.5 ounces) chickpeas, rinsed and drained (see notes below)

Heat olive oil in large skillet or sauté pan over medium-high heat. Add garlic and cook 1 minute. Add the tomatoes, juices, oregano, salt and pepper. Stir until well combined. Add the green beans. Cover; reduce heat to medium-low. Cook about 30 minutes, stirring occasionally and adding water if the bottom dries out. Add the chickpeas; taste for seasoning. Cover and cook until green beans are tender, about another 15 minutes depending on age and size of the beans. Serve hot, warm or room temperature.

Notes: Green beans differ greatly in the amount of cooking time needed. Use good judgment, but the times listed are fairly safe. I prefer to use low sodium or, if available, no-salt-added products, such as the canned tomatoes and chickpeas in this recipe. Since this is very good at room temperature, leftovers make a quick lunch the next day. It also works well as a potluck dish.