1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced zesty tomatoes with mild green chiles, undrained
3 cups (1-inch) cut green beans (about 3/4 pound)
1/2 teaspoon salt
How to Make It
Heat oil in a large Dutch oven over medium heat. Add leeks and next 4 ingredients; cook 7 minutes or until tender. Add broth, chickpeas, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add green beans and salt; cook 10 minutes.