This simple and simply delicious Turkish style vegan dish makes excellent use of both tomato and green beans. A light, bright and colourful side dish or mezze plate. Learn how to make it at home with my easy to follow recipe.
In a large deep sauté pan, heat about 1 litre of water until boiling. Add the beans and cook for 4-5 minutes until tender. Drain and plunge into cold water for 30 seconds. Drain again and set aside.
Return the sauté pan to a moderate heat and add the oil. When just hot, add the onion and fry for 3-4 minutes until soft and golden. Add the garlic and fry for 1 minute before adding the cumin, paprika, Aleppo pepper, salt and pepper. Let this fry for 10-20 seconds before pouring in the tomato and about 1 cup of water.
Simmer the sauce gently for 10 minutes, adding a little water if it dries up too much (it should be thick in consistency, so don't add too much water). After cooking, remove from the heat and return the beans to the pan. Add the vinegar and stir well to coat all the beans. Cover the pan and leave to cool completely (to room temperature).
Serve at room temperature alongside other Turkish or Mediterranean delights as a side or mezze dish.