Skillet Lemon Garlic Green Beans and Chickpeas
A fast, zippy green bean and chickpea skillet finished with lemon and parmesan.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (618 reviews)
INSPIRED BY
Italian pantry cooking
Inspired by the way Italian-style green beans are finished with lemon and cheese for brightness.
Story
This is my kind of weeknight win, fast, cozy, and made from things I already keep around. I started making it on busy Mondays when I wanted dinner to feel like a treat without turning the kitchen upside down. The trick is building flavor in one pan, then finishing with a bright pop so it tastes fresh, not flat. If you have a handful of greens or herbs hanging around, toss them in, it always makes it feel extra.
By Casey
Ingredients
- 1 lb green beans, trimmed
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup chicken or vegetable broth
- 1 lemon, zested and juiced
- 1/3 cup grated parmesan
Instructions
- Heat a large skillet over medium-high heat, add olive oil, then add the green beans and a pinch of salt.
- Cook, tossing, until the beans turn bright green with a few browned spots, about 5 minutes.
- Add garlic and red pepper flakes, cook 30 seconds, then stir in the chickpeas.
- Pour in broth, scrape up any browned bits, then simmer until the beans are tender-crisp, 5 to 7 minutes.
- Turn off the heat, stir in lemon zest, lemon juice, pepper, and parmesan until glossy.
- Taste and adjust salt, then serve warm with extra lemon wedges if you like.
Chef Tips
- Keep the pan hot so the beans blister instead of steaming.
- Use frozen green beans in a pinch, add them straight to the skillet and extend cook time by 2 to 3 minutes.
- Swap parmesan for feta for a tangier finish.
- Make it a meal by serving over microwaved rice or with toasted pita.
Cook's Notes
- Trim beans first so cooking stays fast.
- If your parmesan is salty, hold back on the salt until the end.
- Leftovers are great tucked into a pita with a swipe of hummus.