On a Budget: Green Bean Tagine with Tomatoes

I borrowed a vegetarian book on couscous and tagines from the library and it kind of made my heart sing that there was finally a book full of Moroccan dishes that I didn't need to adjust in any way. This book comes highly recommended because it has recipes that don't even require a trip to a special supermarket. All though there are also recipes that require you to make a detour for the right groceries, but there are plenty of recipes that are easy to make without any fuss. The book is called Vegetarian tagines and couscous by Ghillie Basan and it is on my wishlist to buy it :)

Green Bean Tagine with Tomatoes: (serves 4)
- 2 tbsp olive oil
- 2 spring onions, chopped
- 2 cloves of garlic, chopped
- 500 gr green beans, in 3 cm pieces
- 2 tsp sugar
- juice of 1 lemon
- 800 gr canned cubed tomatoes
- a bunch of fresh dill, chopped
- sea salt and black pepper

Heat the oil in a tagine or a pan with a thick bottom. Bake the onions and garlic for 2-3 minutes. Mix in the beans and make sure they are coated with the oil, onions and garlic. Add lemon juice, tomatoes and the sugar. Lastly add the dill. Make sure you add plenty, because that determines the flavour of this dish.
Place the lid on the tagine or pan and let it simmer on low for 40 minutes until the beans are done and the tomato sauce is quite thick. Add salt and pepper to taste.

The recipe is vegan, but we served it with simit and Turkish yoghurt, which both aren't vegan. But there are other Turkish breads that are vegan. We followed the serving suggestions in the book, but you can also serve it with bulgur or couscous.

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