Spiced green bean and tomato stew recipe
 Combine summer's best fresh tomatoes and green beans with a healthy amount of garlic in this gently spiced vegetable stew that makes a great side or mezze dish. The spicy harissa oil, creamy yoghurt and toasted peanuts give it extra oomph. 2 tbsp olive oil1 large garlic bulb, cloves peeled and thinly sliced 400g/14oz green beans, trimmed2 tsp ground cumin1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric400g/14oz tomatoes, cored and roughly chopped400g tin chopped tomatoes 1 heaped tsp caster sugarsea salt and freshly ground black pepper 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 1 heaped tbsp rose harissaolive oil, for drizzling 1 heaped tbsp rose harissa olive oil, for drizzling 200g/7oz labneh or Greek-style yoghurt2 large handfuls peanuts, dry-toasted until slightly scorched 200g/7oz labneh or Greek-style yoghurt 2 large handfuls peanuts, dry-toasted until slightly scorched 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. To make the stew, heat the oil in a large saucepan and add the garlic. Stir-fry for 1–2 minutes, or until softened. 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 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. 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. 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. Serve the stew in warmed bowls, dotted with dollops of labneh and harissa oil and scattered with the peanuts.