less than 30 mins
10 to 30 mins
For the stew
- 2 tbsp olive oil
- 1 large head garlic, cloves thinly sliced
- 400g/14oz green beans, trimmed
- 2 tsp ground cumin
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground turmeric
- 400g/14oz tomatoes, cored and roughly chopped
- 400g tin chopped tomatoes
- 1 heaped tsp caster sugar
- sea salt and freshly ground black pepper
For the harissa oil
- 1 heaped tbsp rose harissa
- olive oil, for drizzling
- 200g/7oz labneh or Greek-style yoghurt
- 2 large handfuls peanuts, dry-toasted until slightly scorched
For the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. Add the green beans and cook for 4–5 minutes, or until they are a vibrant green and have softened slightly.
Add the spices and fresh tomatoes to the saucepan, then increase the heat and add the tinned tomatoes, sugar and a generous amount of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the beans are well cooked and the sauce has slightly reduced.
For the harissa oil, put the harissa into a small jug and mix in enough olive oil to create a slightly runny consistency.
Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts.