Green beans, spiced tomatoes & olive oil

by Yasmin Khan

A fresh but filling side dish and a staple of Middle Eastern cuisine


2 tbsp light olive oil
2 onions, finely chopped
4 garlic cloves, finely sliced
¾ tsp ground cumin
½ tsp ground allspice
400g can of plum tomatoes
1 tsp sugar (any type)
Sea salt
350g green beans, trimmed
Extra virgin olive oil


Pour the light olive oil into a frying pan and gently fry the onions over a medium heat for 15 mins, until they are soft and translucent. Add the garlic and spices and cook for another few mins.

Add the tomatoes, sugar, ¾ tsp salt and a generous grind of pepper. Cover and leave to simmer for 10 mins, adding a little hot water if the pan starts to look dry.

Meanwhile, boil the green beans in a saucepan of water until they are just cooked through but still have some bite. Drain, then add them to the tomato sauce.

Taste and adjust the seasoning, then drizzle with 2 tbsp extra virgin olive oil just before serving.

Recipe: Yasmin Khan