Ingredients
2 tbps olive oil  
1 onion, finely chopped 
5 garlic cloves, finely chopped  
1 tsp sumac 
½ tsp chilli flakes 
½ tsp smoked paprika 
500g of green beans, trimmed and cut into 3 
1 tin (400g) of pulped or chopped tomatoes  
1 chicken stock pot (or cube) 
½ tsp sugar 
10g parsley, chopped 
Salt 
Freshly ground black pepper 

Heat the olive oil in a saucepan and add the onion and ½ tsp salt on a medium heat and gently cook until the onions are soft and translucent, around 5-7 minutes. 

Add the garlic, sumac, chilli and paprika and cook for a few more minutes. Add the green beans to the pan, stir to combine, then add the tomatoes, stock pot and sugar.

Bring to a simmer then cook on a low heat for 45-60 minutes until the sauce has reduced and is clinging to the beans. Check the seasoning on the tomato beans and stir through the parsley.