Green Bean, Carrot & Leek stew

This Turkish vegetarian stew served alongside couscous is tasty and very easy to make. I usually make enough for a couple of days as it keeps well and tastes just as good if not better the next day. Preparation time: 15 minutes. Cooking time: 45 minutes.

Ingredients (serves 4 people)

  • 16-20 runner beans or flat beans chopped into 4-5 pieces
  • 2-3 carrots chopped into 2cm pieces
  • 2 leeks chopped into 2cm pieces
  • 1 yellow onion chopped
  • 2 garlic cloves sliced
  • 1 cup of freshly chopped tomatoes (skin on)
  • 4 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 1/2 cup of water
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 lemon cut into quarters (for serving)


  1. Place olive oil in a pot over medium heat and sauté the onion for 1 minute.
  2. Add the green beans and garlic, continue to sauté for another minute.
  3. Add the carrots, chopped tomatoes, tomato paste, boiling water, salt and pepper, then mix.
  4. Lower the heat, cover the pot and let the stew simmer on low for 35-40 minutes stirring every 15 minutes.
  5. Add the leeks to the pot and stir. Cover and leave for an additional 8-10 minutes.
  6. Drizzle a teaspoon of olive oil onto the stew before serving with a wedge of lemon on the side.

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