|1||14 oz can Pastene Chickpeas, rinsed|
|1 tsp||whole coriander|
|1 tsp||cumin seeds|
|2 Tbsp||Pastene Extra Virgin Olive Oil, divided|
|kosher salt and freshly ground black pepper to taste|
|1 lb||green beans, trimmed|
|2||lemons, halved and grilled for serving|
- On medium heat, on the grill or the stove top, combine chickpeas, coriander, cumin, and 1 tablespoon oil in a medium cast-iron skillet.
- Cook chickpeas, tossing occasionally, until golden brown and coriander begins to pop, 5 to 6 minutes. Season with salt and pepper. Transfer to a bowl.
- In the same skillet, add green beans and remaining tablespoon olive oil.. Season with salt and pepper.
- Cook, turning once, until charred and barely tender, 4 minutes. Toss green beans with chickpea mixture and serve with grilled lemons.