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Greek-Style Fasolakia

with Feta, Chickpeas & Charred Lemon

Cooking time

25 minutes




610 /serving

How do you say comfort food in Greek? Well, the vegetarian version sounds a lot like this: colourful, copious and veggie-packed. Fasolakia is a classic dish from the nation’s vegetarian repertoire, taking its name from the string beans that play a central role. They get spiced and sautéed, joining tooth-tender potatoes and bright tomatoes, among other standards in this stew. We’re adding chickpeas for sustenance, and cubes of feta for briny contrast. With pan-charred lemon on the side, you’ve got the sizzle of success.

We will send you:

  • 450g Potatoes
  • 200g String beans
  • 1 Garlic clove
  • 1 Lemon
  • 2 Tomatoes
  • 30g Vegetable demi-glace
  • 540ml Chickpeas (canned)
  • 60g Feta
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk

You will need:

Medium pot
Medium pan
Olive oil
Total Fat
16 g
Saturated Fat
5 g
1170 mg
Total Carb
96 g
17 g
26 g
20 g
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Boil the potatoes
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Boil, 14 to 16 min., until very tender. Reserving 2 cups cooking water (double for 4 portions), drain and set aside in a warm spot. Reserve the pot.
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Mise en place
Medium-dice the tomatoes. Remove the stem ends of the string beans; halve crosswise. Drain and rinse the chickpeas. Quarter the lemon. Mince the garlic.
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Char the lemon
In a medium pan, heat a drizzle of oil on medium-high. Cook the lemon, cut-sides down, 2 to 4 min. per cut side, until charred.
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Make the fasolakia
In the reserved pot, heat a generous drizzle of olive oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the string beans and spices. Sauté, 1 to 2 min., until beginning to soften. Add the tomatoes, chickpeas, demi-glace and ½ the reserved cooking water. Bring to a simmer. Reduce the heat to medium and cook, 3 to 4 min., until the vegetables have softened. Add the potatoes and cook, 1 to 2 min., until heated through.
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Finish & serve
If the fasolakia seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the juice of 2 lemon wedges (double for 4 portions); stir well. Divide the fasolakia between your bowls. Garnish with the cheese. Serve the remaining lemon wedges on the side. Bon appétit!