Lebanese-Style Green Beans With Chickpeas in Olive Oil (Loubieh Wa Hommus Bi-Ziet)

  • Serves

    serves 4-6


Slow-cooked vegetable dishes like this one, a cumin-and paprika-spiced stew of beans and tomatoes, are a standby in many parts of the Middle East. Here, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth. This recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.


  • 14 cup olive oil
  • 2 tsp. cumin seeds
  • 4 cloves garlic, peeled and finely chopped
  • 1 medium yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. tomato paste
  • 1 tbsp. paprika
  • 1 12 lb. green beans, strings removed
  • (1) 28 oz. can whole, peeled tomatoes with juice, crushed by hand
  • (1) 15 oz. can chickpeas, drained and rinsed


Step 1

Heat the oil in an 8-qt. saucepan over medium-high heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.

Step 2

Add the garlic and onion, season with salt and pepper, and cook, stirring often, until soft and lightly browned, about 12 minutes.

Step 3

Add the tomato paste and paprika, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the green beans, tomatoes, chickpeas, and 3 cups water, and bring to a boil. Reduce the heat to medium-low, and cook, partially covered, stirring occasionally, until very tender, about 1 hour. Let sit for at least 15 minutes before serving to allow the flavors to meld.

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