Green beans, tomatoes, almonds, and chickpeas are simmered in a lightly spiced tomato base to create this comforting and delicious Lebanese-inspired green bean stew. It’s comfortable, healthy and delicious!
Sometimes the simplest recipes are the best. This green bean stew is a perfect example of that.
The recipe was inspired by Lubih, an absolutely delicious Lebanese dish that I first tried at a restaurant a few years ago. I loved it so much and asked the server what was in it. It turned out to be nothing! Green beans, tomatoes and some simple spices – that’s it!
I felt compelled to make my own version of loubeih, and it’s been a family favorite ever since. We love this stuff, especially in the summer when green beans fresh from the garden are abundant. I’ve served this stew as a side as well as a main dish, paired with roasted garlic hummus and accompaniments like pita bread, yellow rice or salad.
I’ve made a few changes to this recipe from traditional lubih, such as including chickpeas and almonds, mainly for some extra texture and to bulk up the dish enough to serve as a main course. If you’re a purist though, you can leave them out altogether.
However you make it, I think you’ll be amazed at the deliciousness of this easy stew!
Ingredients you will need
- Olive oil. Olive oil really adds flavor to this dish. I do not recommend substituting other types of oil.
- onion
- garlic
- Crushed cumin seeds.
- Vegetable broth. I’m a big fan of Better Than Bouillon for the flavor of seasoned vegetables, but feel free to use whatever you like.
- Square tomatoes.
- Tomato paste.
- Fresh green beans. Other types of garden beans with the same texture and flavor as green beans can absolutely be used here. I like to grow an heirloom variety called dragon tongue beans and they work great in this stew! Some types of beans cook faster than basic green beans, so adjust the simmering time if necessary.
- chickpeas To make things easier we are using canned chickpeas. Feel free to cook your chickpeas from scratch if you prefer.
- Crushed almonds. Prefer a different variety of nuts? Go for it! I think pine nuts or hazelnuts would be delicious.
- Salt and pepper.
- Fresh parsley.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Start by browning the diced onion in olive oil. Cook the onion over medium-low heat, stirring occasionally, until it begins to caramelize. Keep a close eye on it to avoid burns.
When the onions just start to brown, increase the heat a bit and add the minced garlic and cumin seeds. Cook the mixture briefly, making sure to stir it constantly.
Add tomatoes, tomato paste, green beans, chickpeas and almonds to the pot.
Give everything a stir, raise the heat, and bring the liquid to a boil.
Reduce the heat and cover the pot. Cover and let the stew simmer for about 10 minutes. This will speed up the cooking of the beans, which would otherwise take forever.
Remove the lid from the pot and let it simmer, uncovered, until the beans are as tender as you like and the sauce has thickened. Add a splash of water at any time if it gets too thick.
Remove green bean stew from heat and season with salt and pepper to taste. Top it with a sprinkle of fresh parsley and it’s ready to enjoy!
Prep-Ahead Tips
Save time on the day of serving your stew by doing any of the following steps in advance:
- Chop the onion and store in an airtight container in the fridge for a day or two.
- Cut green beans into 2-inch pieces a day or two ahead, then store in an airtight container in the refrigerator.
Remaining and storage
Leftovers from this stew keep really well. Store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More vegetable stew recipes
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Lebanese-inspired green bean stew
Green beans, tomatoes, almonds, and chickpeas are simmered in a lightly spiced tomato base to create this comforting and delicious Lebanese-inspired green bean stew. It’s comfortable, healthy and delicious!
Materials
-
2
table spoon
olive oil -
1
medium onion,
to cut -
5
garlic cloves,
minced meat -
1
teaspoon
cumin -
1 ½
the cup
Vegetable broth -
1
(14 oz/400 g) can
Square tomato -
2
table spoon
Tomato paste -
12
ounce
fresh green beans,
Cut into 2 inch pieces -
1
the cup
Canned chickpeas
drained and rinsed -
½
the cup
chopped nuts -
salt and pepper,
to test -
fresh parsley,
Finely chop to serve
instructions
-
Coat the bottom of a medium pot with oil and place over medium-low heat.
-
When the oil is hot, add onions. Cook the onion for about 20 minutes, stirring occasionally, until it is just starting to brown and caramelize.
-
Turn the heat to medium, then add the garlic and cumin to the pot. Cook the garlic and cumin with the onion for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
-
Stir in broth, chopped tomatoes, tomato paste, green beans, chickpeas, and almonds. Increase the heat to high and bring the liquid to a boil.
-
Reduce the heat until the mixture comes to a simmer. Cover the pot and let everything simmer for about 10 minutes, until the green beans start to soften.
-
Uncover the pot and let the stew simmer for 20 to 30 minutes, until the beans are tender and the sauce has thickened. (see notes). If it becomes too thick, you can add water while boiling.
-
Remove the pot from the heat and season the stew with salt and pepper to taste.
-
Divide into bowls and garnish with parsley. serve
Recipe notes
Simmer the stew longer if you prefer softer beans or, more briefly, if you want them firmer.
nutrients
Lebanese-inspired green bean stew
No. per job
calories 285
Calories from fat are 132
% Daily Value*
thick 14.7 grams23%
1.7 grams of saturated fat9%
Sodium 487 mg20%
potassium 837 mg24%
carbohydrates 32.1 grams11%
9.3 grams of fiber37%
6.8 grams of sugar8%
protein 10.8 grams22%
calcium 90 mg9%
iron 3.4 mg19%
* Percent Daily Value is based on a 2000 calorie diet.