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
2 cloves garlic
3 stalks celery
1 bunch Swiss chard
4 sprigs fresh thyme
½ teaspoon black sesame seeds
7 oz plain Greek yogurt
few sprigs fresh mint
ground black pepper
Prep Garbanzo Beans
Shell garbanzos (you should have about 1 cup) and discard pods.
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.
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.
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.
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