Green Beans with Creamy Tomato Sauce and Chickpeas

With winter around the corner and autumn in full swing for a good portion of the world, the green beans with creamy tomato sauce and chickpeas recipe is the perfect solution for warming and filling those hungry stomachs. 

Hi there and welcome back for another recipe! I’m super excited to have you here and to share with you this latest and greatest dish. Healthy and hearty meals don’t need to be extravagant. In fact, I believe that some of the best meals are those that require little effort and little ingredients. I like to focus more on the little things that come along with food – the people you enjoy your food with, tasting and appreciating the food that you are consuming, and being positive about what I’m feeding my body. All the rest is just minor details.

This recipe was thought up while I was day dreaming about the coming winter, long nights by the fire, and warm filling meals shared with my family. I got the urge to cook something wholesome and here it is. 

Being a proper meal, this recipe will take you a tiny bit longer than most of my really simple meals. But in saying that, I have reduced it to being fairly simple for you. All you will need is 25 minutes and 12 ingredients.

To start this recipe off, we use green beans and garlic. Both of these ingredients are great and can be purchased all year round in most parts of the world. They also provide us with a good source of protein, calcium, magnesium, dietary fibre, folate, and vitamin C. 

We top this off with some almond milk, chickpeas, and tomato paste. This provides us with an additional source of protein, as well as ‘healthy fats,’ vitamin E, copper, vitamin K, and vitamin B6. 

The green beans with creamy tomato sauce and chickpeas is perfect for lunch or dinner because it’s:

• A great source of protein – 27g per serve! 
• Stores well.
• An incredible source of fibre – 22g per serve! 
• Full of essential nutrients.

This meal is a great option for not only at home, but also at work. If you are going to prepare this in advance (for lunch the next day) or you have some leftovers, simply place it in an airtight container and pop it in the fridge for no longer than 48 hours. Don’t forget to reheat before you eat it! 

I have very little else to say, except go and get cooking lovely people! 

Liked this recipe? Why not head over and check out our Couscous with Roasted Pumpkin and Walnut recipe for more lunch and dinner ideas!