- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 350 g green beans, trimmed
- 1 tbsp vegetable oil
- ½ medium brown onion, finely chopped
- 1 tbsp tomato paste
- 2 garlic cloves
- 350 ml tomato passata
- 1 cup boiling water
- 1 small red chilli
- 1½ tbsp lemon juice
- Salt and black pepper
For the chickpea rice
- 2 cups jasmine rice
- 400 g can chickpeas, drained
- 1 tsp salt
Instructions
- To make the chickpea rice, rinse the jasmine rice well, then place into a medium saucepan or rice cooker with the salt and chickpeas. Cook according to the jasmine rice package instructions.
- Meanwhile, prepare the green beans by slicing them in half diagonally. Set aside.
- Heat the vegetable oil over medium heat in a large frying pan. Add the onion and tomato paste and cook, stirring, or until the onion is softened.
- Add the whole garlic cloves to the pan with the green beans, passata, boiling water, whole red chilli, lemon juice and a generous pinch of salt and pepper. Bring to the boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the beans are tender.
- Serve the green bean stew over the chickpea rice.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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