LEBANESE GREEN BEAN STEW with Chickpeas and Almonds

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Ingredients
4 tablespoons olive oil
1 large onion, (diced)
5 garlic cloves, (minced)
1/2 teaspoon turmeric
1 teaspoon curry powder (optional)
1 teaspoon cumin powder
1 chilli finely chopped (optional)
2 large potatoes (or sweet potato)
3 carrots peeled and sliced
2 cups vegetable broth
1 x  400g tin of chopped tomatoes
1 small tin tomato paste
1 tin chickpeas (drained)
1/2 cup almonds - think shavings
Juice of a lime (I use the zest as well)
4 cups green beans - cut in 2 inch pieces (fresh or frozen)
Salt and pepper

Preparation
  • On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes.
  • Add spices and stir for a minute.
  • Now add garlic and a dash of water to release the spices from the bottom of the pot. Cook for further 2 minutes.
  • Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally.
  • Now add vegetable stock, chopped tomato and paste. Bring the stew to a gentle boil. 
  • Add lime juice, chickpeas, and almonds then season with salt and pepper to taste.
  • Cover with the lid leaving a small area open for the steam to escape.
  • Reduce the heat and let it simmer on medium­ low heat for at least 50 minutes to an hour.
  • Serve the stew with white Jasmine rice.

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