Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
Ingredients
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
To serve
- 200g/7oz labneh or Greek-style yoghurt
- 2 large handfuls peanuts, dry-toasted until slightly scorched
Method
-
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.
