Green Beans and Chickpeas Marinara
Serves 4 as a main dish, 6 to 8 as a side dish
There are so many delicious vegetable recipes that are normally used as side dishes that can be served as main dishes for vegetarians and carnivores alike. This is one example. It is a quick, easy and delicious Italian dish. For something a little different but equally good, see the roasted green beans and chickpeas oreganato in the similar and related recipes links.
- 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
- 1/2 cup water
- 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 sauté 1 minute. Add the tomatoes, juices, oregano, salt and pepper. Stir until well combined. Add the green beans and water. 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 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.