Ingredients

• 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
• 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

Directions

• 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.