Lebanese Bean and Potato Stew

Ingredients (use vegan versions):

• 2 tablespoon oil
  
• 1 onion – chopped
  
• 4 or 5 potatoes, cut into 1/2″ cubes
  
• 2 cans green beans – drained
  
• 1 can tomatoes or 5 fresh ones blended in 1 cup of water
  
• 1 chilli and 2 cloves garlic – chopped
  
• 2 teaspoon of cumin, and a dash of salt and pepper
  

Directions:

Saute the onions, garlic and chilli for a few minutes in the
oil. Add the potatoes and green beans and stir fry for a few
minutes longer. Season with cumin, salt and pepper. Add the
tomatoes in their juice and bring to the boil. Simmer for
about 15 minutes until the potatoes are cooked. You may need
to add more water to prevent it sticking.

Serve with rice, bulghur wheat or vegan pita bread.

Serves: 4

Preparation time: 25 mins