crumbly green bean and chickpea pan

Ingredients for 3 servings:

• 500 g fresh runner beans
• 1 can chickpeas, drained weight 260 g
• 1 can tomatoes, chopped, 400 g
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp extra virgin olive oil
• 1 ½ tsp salt
• 100 g feta cheese
• ½ bunch parsley, flat
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with feta

Cut off the stems and florets of the beans and cut the beans into pieces about 1.5 cm wide. Add enough water (1 cm above the beans) and 1 teaspoon of salt to bring to a boil and cook over medium heat for about 15-20 minutes until al dente. Check the doneness after 15 minutes and cook for a little longer if necessary. In the meantime, peel the onion and garlic and then dice them. Place the chickpeas in a sieve, rinse and drain. Gently heat the olive oil in a pan, add the onions and garlic and sauté. Allow to brown slightly and add the chickpeas. Deglaze with the tomatoes. Add 1/2 teaspoon of salt and simmer for about 5 minutes until the onions are tender. Drain the beans in a sieve and then add them to the pan with the chickpeas. Mix thoroughly and season with salt and pepper. Wash the parsley, pat dry and chop not too finely. Cut the feta into small cubes. Divide the contents of the pan among plates or bowls and garnish with the feta cubes and parsley.