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Similar and Related
Recipes

Roasted Green Beans and Chickpeas

Pasta with Chickpeas, Greens and Tomatoes

Green Bean, Sausage and Chickpea Soup

Vegetable Recipes

Italian Recipes

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.

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