Step 1

Place the fresh green beans and smashed garlic cloves into a large skillet, cover with water, heat until boiling, then add a pinch of baking soda. Low boil for 5 minutes, then add the sprinkle of sea salt to the water, and continue a low boil until the green beans have reached the desired tenderness (approximately 3 additional minutes for us or 8 minutes in total).  Then remove the green beans and smashed garlic and place them on a plate (discard the water) and set aside until ready to use.

Step 2

In the meantime, place all the Sauce Ingredients into a small bowl, whisk, set aside.

Step 3

In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, place the sliced mushrooms and one Tablespoon of tamari and a teaspoon of water, sauté for 4 minutes over medium heat to release some of the water from the mushrooms. Then push the mushrooms to the side of the pan and add the sauce, increase the heat and cook the sauce until it thickens, about 3 to 4 minutes. Then add the chickpeas and green beans.  Gently stir and toss to coat the mushrooms, green beans and chickpeas. Lower the heat and simmer for 3 minutes.

Step 4

Remove from heat, serve over rice and garnish with your favorite toppings.