Makes 6 cups, to serve 6 to 8.
Ras el hanout (Arabic for “head of the shop”) is a spice mixture used in many savory dishes, and it is generally associated with Morocco, although other North African countries use it as well. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices in different proportions, depending on the producer.
1 pound green beans, trimmed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons ras el hanout
1 (15.5-ounce) can no-salt-added chickpeas, drained and rinsed
1 shallot, finely chopped
3 tablespoons chopped fresh parsley
Bring a large saucepan of water to a boil. Add the green beans and cook just until crisp-tender. Drain the green beans into a colander and rinse under cool running water to stop the cooking.
In a large bowl, whisk together the olive oil, vinegar, garlic, and ras el hanout.
Add the chickpeas, green beans, shallot, and parsley and toss to combine. Serve.