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).