Lebanese green bean salad with chickpeas | Loubieh bowl
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35 min
Quick
Kifli Kukták
A libanoni Loubieh bzeit egy gazdag, közel-keleti párolt zöldbabsaláta, amelyet csicseriborsóval, édes paradicsommal, illatos római köménnyel és egy csipet fahéjjal teszünk igazán laktatóvá. Szobahőmérsékleten, pirított fenyőmaggal, friss petrezselyemmel és puha pitával tálalva a tökéletes növényi alapú főételsaláta.
Ingredients
Preparation method
Preparation
Trim both ends of the green beans and, if the pods are longer, cut them into 4-5 cm pieces. Thinly slice the onion into half-moons, and crush or thinly slice the garlic cloves. Rinse and thoroughly drain the canned chickpeas.
Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown and fragrant. Set aside to cool.
Simmering the green beans and sauce
In a deep, heavy-bottomed skillet or pot, heat two-thirds of the extra virgin olive oil (approx. 40 ml). Add the sliced onion with a pinch of salt and sauté until translucent and slightly golden, about 5-7 minutes.
Chef's tip
Loubieh bzeit is traditionally best enjoyed cold or at room temperature as a mezze dish, so it can even be prepared the day before; the flavors become even richer as they meld in the fridge.
If you like spicy flavors, you can also add a pinch of chili flakes or a teaspoon of za'atar spice mix along with the onion.
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