Lebanese Vegan Green Bean Stew
Lebanese Vegan Green Bean Stew
Green beans, tomatoes, almonds and chickpeas are simmered up for a good while to make the perfect comfort food. Nicely spiced caramelized onions and tomato are the base of this cozy and flavorful Lebanese green bean stew.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 1½ cup vegetable broth
- 2 tbsp tomato paste
- 1 can diced tomatoes
- 1 pound green beans fresh or frozen, cut in bite-size
- 1 cup cooked chickpeas
- ½ cup almond butter or slivered almonds
- 1½ tsp ground cumin
- 1 tsp cinnamon
- handful of fresh cilantro for topping/optional
Instructions
- Heat a medium pot over medium-low heat. Coat the bottom with oil and add the diced onion. Cook for about 25 to 30 minutes, flipping occasionally, until the onion begins to caramelize. Add the garlic and cook about 1 minute more, until very fragrant.
- To the pot, add the broth, diced tomatoes, tomato paste, green beans, chickpeas, almond butter, cumin, and cinnamon to the pot and stir to incorporate. Bring to a brief boil and lower the heat to allow simmering on low until the base has thickened up and the beans are tender, 20 to 30 minutes depending on how soft you like your veggies.
- Once tender, remove from heat and season with salt and pepper to taste. Divide into bowls and top with cilantro. Serve with vermicelli rice (optional – see recipe below).
Lebanese Rice Pilaf with Vermicelli
Lebanese Rice Pilaf with Vermicelli is a simple three ingredient Middle Eastern staple that is made with vermicelli pasta and cooked in olive oil.
Cook Time20 mins
Resting Time15 mins
Total Time35 mins
Servings: 4
Ingredients
- 1½ cup uncooked long grain white rice e.g. Basmati
- ¾ cup uncooked, broken Vermicelli rice noodles
- 2½ tbsp olive oil
- water
Instructions
- Wash the rice well until the water stays clear. Place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat the olive oil in a medium non-stick pot over medium-high. Add the vermicelli and stir to coat while toasting. Vermicelli should turn a nice golden brown being careful not to over-brown or burn it.
- Add the rice and continue to stir to coat the rice in olive oil. Season with salt.
- Add 3 cups of water and bring it to a boil until the water significantly reduces (about 2 minutes).Turn down the heat to low and cover with a lid.
- Cook for 15-20 minutes on low. Once fully cooked, turn off the heat off and let sit for 10-15 minutes. Then uncover and fluff with a fork.
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