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BRAZILIAN GREEN BEANS AND CHICKPEA STEW!

20 minute meal.

  • Chef Jana
This is my version of a delicious and simple-to-make Brazilian stew. The richness of the coconut milk and the freshness of the green beans match perfectly with the chickpeas' buttery taste. Just delish!
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Enough chitchat! Here is the recipe!

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BRAZILIAN GREEN BEANS AND CHICKPEA STEW!

  • Prep Time: 10 minutes
  • Total time: 20 minutes
  • 4 persons
• 2 tablespoons of neutral taste vegetable oil
• 1 finely sliced onion
• 2 garlic cloves, minced
• 1 red bell pepper, finely sliced
• 2 cans of chickpeas, cooked and drained
• 400ml/14oz coconut milk
• 400ml/14oz canned crushed tomatoes
• 1 vegetable bouillon cube
• 1 tablespoon of sweet paprika
• 1 tablespoon of ground cumin
• Cayenne pepper to taste
• 1.5 teaspoon of brown sugar
• Salt to taste
• Freshly ground black pepper to taste
• 1 1/2 cups of frozen green beans
• Fresh cilantro for garnishing1 tbsp lime juice
• Lemon wedges
• UNSWEETENED Vegan coconut yogurt

Instructions

  • 1.
    Heat a cast-iron pan in medium-high heat, then add the sliced onions, sauté until golden brown
  • 2.
    Add the red bell peppers and a pinch of salt, sauté for a few minutes until the bell pepper becomes soft.
  • 3.
    Add the garlic, sauté for approx. 40 seconds
  • 4.
    Add the spices, sauté for a few seconds.
  • 5.
    Add the crushed tomatoes, the bay leaf, and the chickpeas and cook it for about 2 minutes.
  • 6.
    Add the coconut milk, lower the heat to medium-low, cover the pot and let it simmer for about 10 minutes.
  • 7.
    Turn off the heat, sprinkle some cilantro and a squeeze some lemon juice and serve it, topping with a dollop of the unsweetened coconut yogurt.
  • 8.
    Serve it over rice or with some warm naan or pita breads.
    • beans
    • Brazilian
    • Dinner
    • Savoury
    • Autumn
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