The recipe was inspired by loubieh, an absolutely delicious Lebanese dish that I first tried at a restaurant a few years ago. I loved it so much and asked the server what was in it. It turned out to be not that much! Green beans, tomatoes, and some simple seasonings — that’s it! This really shouldn’t have been a surprise — green beans are the star of so many of my favorite dishes, like green bean curry, vegan green bean casserole, and stir-fried green beans and tofu. I felt compelled to create my own version of loubeih, and it’s been a household favorite ever since. We love this stuff, especially during the summer when fresh green beans from the garden are abundant. I’ve served this stew as a side as well as as a main dish, paired up with accompaniments like roasted garlic hummus and pita bread, turmeric rice, or salad. I made a few changes from traditional loubieh in this recipe, namely with the inclusion of chickpeas and almonds, mainly for some extra texture and to bulk up the dish so it’s substantial enough to serve as a main course. You can absolutely leave them out if you’re a purist though. However you make it, I think you’ll be amazed at the deliciousness of this easy stew! Take you green bean stew off of heat and season it with some salt and pepper to taste. Top it with a sprinkle of fresh parsley and it’s ready to enjoy!
Dice the onion and store it in an airtight container in the fridge for a day or two. Cut the green beans into 2-inch pieces a day or two in advance, then store them in an airtight container in the fridge.
