This recipe all started with some frozen green beans. One day I sent my husband to the store to buy green beans. I believed the "fresh" was implied, but my husband came home with 3lbs of frozen cut green beans instead. The horror! Into our freezer they went, and there they have stayed for possibly a year without being touched.
After being snowed in all weekend and watching the Patriots lose in the AFC Championship game, I was looking for something warm and comforting. I opened the fridge - nothing but some carrots and a few leeks. I opened the freezer and saw the poor, sad, frozen cut green beans and I decided I would try them out. I'd cook them until they were soft and pair them with chickpeas in a tomato curry sauce.
So, I did, and they were delicious. Feel free to sub fresh green beans if you're so inclined! I certainly understand. This dish comes together in about 20 minutes, and uses primarily pantry/freezer ingredients making it extremely easy for a weeknight meal. The green beans could easily be substituted with another vegetable. —heatheradele
- Serves 2-3
cloves garlic, minced
minced ginger (I use the Ginger People Minced Ginger in a jar!)
28 oz. can whole, peeled tomatoes (I used 1 quart of Romas I canned this summer)
frozen cut green beans
hot curry powder
olive oil, coconut oil or ghee
15 oz. can garbanzo beans
whole cumin seeds
salt to taste
- Heat up a dutch oven or other large pan over medium heat and add your choice of oil. Add cumin seeds and heat until fragrant.
- Add onions and cook until soft and slightly translucent, then add garlic and ginger. Cook for a minute or two, then add the curry powder and coat the onions with it. Cook a few minutes until the curry powder is fragrant.
- Pour in the frozen green beans and stir to combine with the curry and onion mixture. Once the green beans have mostly thawed, add in the tomatoes, garbanzo beans and salt to taste. Cover and let simmer for 10-15 minutes until the green beans are soft.
- Serve by itself in a bowl, or over a grain of your choice.