Braised String Beans And Chickpeas Recipes

HARISSA-BRAISED CHICKPEAS WITH FETA

Harissa-Braised Chickpeas with Feta image

Provided by Molly Yeh

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 yellow onion, finely chopped
Kosher salt
1 tablespoon harissa
1/2 teaspoon anchovy paste
4 cloves garlic, minced
1/2 cup dry white wine
Two 15-ounce cans chickpeas, drained and rinsed
4 fresh thyme sprigs
Freshly ground black pepper
1 lemon, halved
Whole-milk Greek yogurt, for serving
Feta cheese, for serving
Finely chopped fresh herbs (a mix of cilantro, parsley and mint), for serving
Crusty bread, for serving

Steps:

In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

BRAISED STRING BEANS AND CHICKPEAS

Braised String Beans and Chickpeas image

To keep the strings beans tender while they cook, allow some of the water to cling to them before they go into the hot pan.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 8

Ingredients

Extra-virgin olive oil
1 large shallot, thinly sliced crosswise
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 pound green beans, trimmed and washed, water left clinging to beans
1 15 1/2 ounce can chickpeas, drained
1 sprig basil
1/2 lemon

Steps:

Heat an 8-inch pot and add a drizzle of olive oil. Scatter in the shallots. Sprinkle on the red pepper flakes and salt. Top with the green beans. Cover and cook over medium heat for 10 minutes.
Add the chickpeas and basil sprig and stir to combine. Cook an additional 10 minutes. Turn off heat and squeeze over lemon before serving.

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