Mixing green beans and chickpeas is a great play on textures. Adding sherry vinegar and soy sauce gives this dish an Asian flair that's just delicious. The recipe has a few steps, but each step is very easy!
Here's what you need:
1 pound of fresh or frozen (thawed) green beans
3 tablespoons sherry
3 teaspoons granulated sugar
2 tablespoons soy or tamari sauce
1 cup vegetable broth
1 14-ounce can of chickpeas, drained and rinsed
1 tablespoon sesame oil
Bring a large saucepan of water to a boil, add the green beans, and cook for 5 minutes until they turn bright green and are tender but firm.
Drain and plunge into ice water to stop the cooking process and to set their color.
Bring the sherry to a boil in a small saucepan, and then transfer to a bowl adding the sugar and soy sauce. Stir until the sugar has dissolved.
Add the vegetable broth to a large saucepan and one tablespoon of the sherry mixture. Bring to a boil. Drain the green beans and add them to the broth. Return the green beans to a boil, then remove, drain, and let cool from the heat.
In a large bowl, combine the chickpeas, sesame oil, remaining sherry mixture, and green beans. Toss to combine. Serve immediately.
Store any leftovers in the refrigerator and enjoy them within 3 days.
