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Garlic butter green beans with crispy chickpeas

Green beans in butter and garlic are on your shelf, so build a quick dinner around them with crispy chickpeas for protein and crunch. This comes together in one pan while rice cooks on the side, good for a tired weeknight.

Serves 2. 25 minutes, 12 at the stove.

About 930 calories a serving, 11 g protein, 92 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 can (15 oz) canned chickpeas
  • as needed for 2 rice

From your shelf

  • 1 package garlic butter green beans skillets

Staples

  • 2 tablespoons oil
  • to taste salt
  • to taste pepper
  • 2 cloves, minced garlic

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Drain and pat dry 1 can of chickpeas, add them to the hot pan, and let them sit without stirring for 3 to 4 minutes until the bottom starts to brown.
  2. Toss the chickpeas and continue cooking for 2 to 3 minutes more until golden and crispy all over. Transfer to a plate and season with salt and pepper.
  3. Add the green beans skillet to the same pan over medium heat and cook for 5 to 6 minutes, stirring once or twice, until they are warmed through and the butter is bubbling. Stir in 2 minced garlic cloves during the last minute.
  4. Return the crispy chickpeas to the pan, toss to coat in the garlic butter, and taste for salt and pepper.

Note Swap the chickpeas for crispy tofu cut into cubes and cooked the same way. Leftovers keep for two days in an airtight container; reheat gently in a low oven. Serve over rice, couscous, or with crusty bread to soak up the butter.

On the label

GREEN BEANS, WATER, BUTTER (CREAM, SALT), CONTAINS LESS THAN 2% OF: ONIONS, CANOLA OIL, SALT, CORN STARCH, CHARDONNAY WINE, GARLIC, DISTILLED VINEGAR, GARLIC POWDER, GROUND BLACK PEPPER, OLIVE OIL, CAROB BEAN GUM.

Birds Eye, frozen vegetables, serving 114 g, package 11 oz/312 g. Ingredients as printed on the label.

More from Birds Eye

Other butter

Cooks as butter, garlic, green beans. Half of it left? Use up the butter.

Had this in a photo? Cook with it Photograph your shelf