- 1/4 cup olive oil
- 2 teaspoons cumin seeds
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- 4 cloves garlic, crushed
- 1 medium onion, diced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1/2 kg green beans, trimmed
- 1 can crushed tomatoes
- 1 can chickpeas, rinsed
- 3 cups water
1. Heat oil in a fry pan and add the cumin seeds, stirring often for 1 minute until fragrant.
2. Add the garlic and onion, season with salt and pepper, and cook stirring often, until soft and lightly browned.
3. Add the tomato paste and paprika, cook stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the beans, tomatoes,chickpeas, and 3 cups of water, and bring to the boil. Reduce the heat and cook partially covered, stirring occasionally until very tender, about 1 hour. Let sit for at least 15 minutes before serving to let the flavours infuse.
- 2 teaspoons cumin seeds
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- 1 medium onion, diced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1/2 kg green beans, trimmed
- 1 can crushed tomatoes
- 1 can chickpeas, rinsed
- 3 cups water
1. Heat oil in a fry pan and add the cumin seeds, stirring often for 1 minute until fragrant.
2. Add the garlic and onion, season with salt and pepper, and cook stirring often, until soft and lightly browned.
3. Add the tomato paste and paprika, cook stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the beans, tomatoes,chickpeas, and 3 cups of water, and bring to the boil. Reduce the heat and cook partially covered, stirring occasionally until very tender, about 1 hour. Let sit for at least 15 minutes before serving to let the flavours infuse.
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