fresh garbanzo bean stew with lime yogurt and sesame

fresh garbanzo bean stew with lime yogurt and sesame

Fresh garbanzo beans are the surprise star of this stew.

They look like mini snap peas: the beans come in light green pods with a couple of peas tucked inside each little package. You can use them anywhere you’d use edamame, peas, or cooked garbanzo beans.

What you’ll need:

8 oz fresh garbanzo beans
6 scallions
2 cloves garlic
3 stalks celery
1 bunch Swiss chard
4 sprigs fresh thyme
1 lime
½ teaspoon black sesame seeds
7 oz plain Greek yogurt
few sprigs fresh mint
olive oil
coarse salt
ground black pepper
large skillet
zester

Recipe steps:

Prep Garbanzo Beans
Shell garbanzos (you should have about 1 cup) and discard pods.

Chop Vegetables
Remove root end from scallions, then thinly slice. Peel and finely chop garlic. Wash and slice celery crosswise on a diagonal.  Separate chard leaves from stems. Roughly chop stems and leaves.

Cook Vegetables
Heat 2 tablespoons oil in a large skillet over medium high heat. Add scallions and garlic and season with salt and pepper. Cook, stirring until softened, about 1 minute. Add celery and chard stems and season with salt and pepper. Cook, stirring until vegetables begin to soften, about 3 minutes.

Finish Stew
Strip leaves from thyme (you should have about 3½ teaspoons). Add garbanzo beans and 1 tablespoon thyme leaves to skillet along with 1½ cups water. Bring to a simmer and cook, stirring occasionally until celery and chard stems are crisp-tender, about 5 minutes. Stir in chard leaves and cook, stirring until wilted, about 2 minutes; season with salt and pepper.

Make lime yogurt and sesame sprinkle
Meanwhile, finely grate lime zest from whole lime into a small bowl. Halve lime and squeeze half into vegetables in skillet. Add sesame seeds, remaining thyme leaves, and a pinch of salt to lime zest and toss to combine. Squeeze remaining half of lime into a separate small bowl. Add yogurt, season with salt and pepper, and stir to combine.

Serve
Pick mint leaves from stems. Serve vegetables topped with a dollop of lime yogurt. Sprinkle with sesame mixture and mint and serve with flatbread. Enjoy!

Suggested Sips: A Sauvignon Blanc with a bit of acidity