Name: Lebanese Green Bean Stew with Chickpeas & Almonds
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 medium onion; 2 tablespoons olive oil; 1 14 ounce can diced tomatoes; 1 1/2 cups vegetable broth; 5 garlic cloves; 2 tablespoons tomato paste; Fresh parsley; 1 teaspoon ground cumin; 1 cup cooked or canned chickpeas; 12 ounces fresh green beans; 1/2 cup slivered almonds; Salt and pepper to taste

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

Green beans, tomatoes, almonds and chickpeas are simmered up in a lightly spiced tomato base to make this cozy and flavorful Lebanese green bean stew.

Tree Nuts

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

onion

Oils

milliliter

olive oil

Canned Vegetables

diced tomatoes

Stocks & Broths

vegetable broth

garlic

tomato paste

fresh parsley

Seasonings

ground cumin

Beans & Legumes

garbanzo beans

green beans

Nuts Seeds & Mixes

Slivered Almonds

Salt & Pepper

Vitamin K

Vitamins

Trans fatty acids

Manganese

Minerals

Copper

Iron

Calcium

Carbohydrates

Vitamin C

Calories

Selenium

Lutein+zeaxanthin

Lycopene

Vitamin A

Alpha-carotene

Beta-carotene

Choline

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Sugar

Protein

Water

Dietary Folate Equivalents

Dietary Fiber

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