Smoky Sumac Green Beans

Name: Smoky Sumac Green Beans
Yield: Serves 4
Cuisine: Egyptian
Ingredients: fresh parsley or coriander (cilantro); pink Himalayan salt and black pepper, to taste; olive oil, for frying; 3–4 garlic cloves, peeled and sliced; 1 yellow onion, sliced; 500 g (1 lb 2 oz) green beans – any type, flat or French, it’s up to you, trimmed; handful of watercress or rocket (arugula) and chopped nuts; 1–2 medjool dates, stoned (pitted); 1 teaspoon sumac; 400 g (14 oz) tin of good-quality tomatoes; ½ teaspoon chilli flakes (red pepper flakes)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

This recipe was handed down to me by two amazing Egyptian clients who insisted that they teach me one of their traditional dishes. I have been cooking this dish ever since and it is a retreat classic whenever I can source good-quality beans.

Ingredients

500 g (1 lb 2 oz) green beans – any type, flat or French, it’s up to you, trimmed

Africa
Egypt
Side dish
Mediterranean
Vegan
Gluten-free

Method

Tidy up the beans – if you are using big flat beans, chop them into 4 pieces, if you are using French beans, cut them in half.

Heat a good glug of olive oil in a large pan. Add the garlic and onion and gently fry for about 10 minutes.

Add the sumac and chilli and give everything a good stir, then add the beans, salt and pepper and tomatoes, put a lid on and gently simmer for 15