Creamy Spiced Chickpea Stew with Burnt Lemon and String Beans
A filling plant-based dinner with layers of flavor! This creamy spiced chickpea stew is topped with burnt lemons and charred string beans that impart a nice smoky flavor to this rich curry.
Yield: 4 servings
  • 3½ tbsp olive oil
  • 1 tbsp cumin seeds
  • ½ tbsp nigella seeds
  • pinch of red pepper flakes
  • 1 tbsp ground turmeric
  • 4 garlic cloves, thinly sliced
  • 1 white onion, diced
  • salt and black pepper, to taste
  • 2 (14.5 oz) cans chickpeas, liquid reserved
  • 1 lb string beans, trimmed
  • 2 lemons, halved
  • plain greek yogurt, sour cream, or creme friache
  1. Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the cumin, nigella, and red pepper flakes. Saute until fragrant, about 1 minute. Add in the turmeric, garlic, and onion. Add a pinch of salt and black pepper to taste. Cook for 10 minutes, or until the onion is soft. Add the chickpeas to the pan along with their liquid. Simmer for 30 minutes or until most of the liquid has evaporated.
  2. Meanwhile, heat a griddle over high heat. Once hot, add the string beans and char for 4 minutes per side, or until blistered and blackened. Grill all the lemon halves cut side down until charred as well. Set aside.
  3. Divide the creamy chickpeas among serving plates. Top with the charred green beans, a dollop of yogurt, and a lemon half. Serve warm.
Recipe by Joanne Eats Well With Others at