In a large skillet over high heat, brown the garlic in the oil. Add the onion and bell pepper. Cook for 5 minutes over medium heat. Add the tomatoes, chickpeas, green beans, olives, coriander and red pepper flakes. Bring to a boil. Cover and simmer over low heat for 20 to 30 minutes or until the vegetables are tender, stirring occasionally. Season with salt and pepper. Let rest for 10 minutes before serving.
