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Turkish Style Green Beans with Tomatoes, Garlic & Chickpeas

Any green beans work for this dish - French, Runners, even young borlotti bean pods. You can also use fresh tomatoes if you are suffering from a glut. This is one of those dishes that gets better if you make it the day before


4 tablespoons olive oil

2 medium onions - halved and finely sliced

4 cloves garlic - crushed

1/4 teaspoon allspice

250g prepared green beans

1x400g tin plum tomatoes

1 tablespoon tomato puree

1x400g tin chickpeas - drained

1/2 teaspoon sea salt

A few picked dill leaves

Heat the oil in a large frying pan (one that has a lid), over a medium heat

Fry the onion gently for 15-20 minutes until tender and slightly browned, then add the garlic and fry for a further 5 minutes, stirring occasionally

Now add the remaining ingredients, expect the dill, stir well, cover and simmer for at leat an hour, until the beans and silky soft. The tomatoes should break down, but you may want to give them a helping hand by crushing with a spatula

Top with the dill fronds and serve with steamed rice and yogurt