Spiced green bean and tomato stew
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This flavourful vegetarian stew is accompanied by spicy harissa oil and served with thick yoghurt and toasted peanuts.
Ingredients
For the stew
- 2 tbsp olive oil
- 1 large garlic bulb, cloves peeled and 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
To serve
Method
To make 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 pan, 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.
To make 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.
