One pan skillet chicken. Brown chicken thighs; set aside. Pour off excess fat. Sauté an onion and two cloves of garlic til fragrant. Add a couple spoonfuls of tomato paste and cook til darkened. Add a can of rinsed chickpeas and a few handfuls of green beans; season with salt and pepper. Pour in some chicken broth and hot sauce and nestle chicken on top. Bake at 425 for about 20 minutes, or until chicken is cooked through. Garnish with parsley or cilantro and lemon wedges.