Loubieh bi Zeit (Green Beans Braised in Tomato and Olive Oil)
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Ingredients
- 700 g green beans
- 8 garlic cloves
- 5 tbsp olive oil
- 2 onion
- 4 tomatoes
- 1 tbsp tomato purée
- 0.5 tsp ground allspice
- 400 g tinned chickpeas
- 250 g bulgur wheat
- 1 lemon
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 20.5 g
- Carbohydrate
- 71.7 g
- of which sugars
- 12.2 g
- Fat
- 21 g
- of which saturates
- 3 g
- Fibre
- 26 g
- Salt
- 0.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Top and tail the green beans and cut them in half. Peel the garlic cloves, leaving them whole.
- 2
Heat 4 tbsp olive oil in a wide pan over a medium heat and fry the sliced onions for 8 minutes until soft and lightly golden. Add the garlic cloves and cook for 2 minutes more.
- 3
Add the beans and stir for 3-4 minutes until bright green and glossy. Stir in the chopped tomatoes, tomato purée, allspice, 1 tsp salt and 150ml water, then cover and simmer gently for 30-35 minutes, stirring now and then, until the beans are very soft and the sauce is thick and glossy with oil.
- 4
Meanwhile, heat the remaining 1 tbsp olive oil in a pan, add the drained chickpeas, the bulgur wheat, ½ tsp salt and 500ml boiling water. Cover and simmer on the lowest heat for 10 minutes, then leave covered off the heat for 10 minutes.
- 5
Fluff the bulgur with a fork and serve with the beans, warm or at room temperature, with lemon wedges to squeeze over.
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