Monday, December 16, 2013

Stir-Fried Green Beans & Chickpeas

Green Beans & Chickpeas
My intention was to stir-fry green beans with diced potatoes, but this was made at the tail-end of preparing dinner last night. Feeling too tired to peel and dice a russet potato, I went in search of a can of diced potatoes in the pantry. 

Lo and behold, this can of chickpeas (garbanzo beans/chana) was staring me in the face! I figured the texture was pretty close to cooked potatoes and size similar to diced potatoes which resulted in a delightful stir-fry that was peppery and full of texture. 

The next time, I will add grated coconut for more flavor.

1 (14 oz.) can chickpeas/garbanzo beans, rinsed well & drained
1 lb. green beans, trimmed at both ends & diced
1 large onion, peeled & diced
4 cloves garlic, peeled & diced
2 tsp. Hunt's tomato paste or 2 medium diced tomatoes
4 Tbsp. vegetable oil
¼ tsp. nigella (kalonji/kalo jeera) seeds
2 green chilies, diced
salt & pepper to taste

  1. Heat oil over medium-high heat and add nigella seeds and green chilies.
  2. When seeds begin to sputter add onion & garlic.
  3. Stir-fry until onions are golden and stir in tomato paste or tomatoes.
  4. When oil resurfaces add beans, chickpeas, salt & pepper.
  5. Stir well, cover & simmer over low heat until beans are crisp & tender.
  6. Transfer to serving dish & enjoy with steamed Basmati rice or chapatis.

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