Ingredients

• Butter beans – 2 cans, rinsed
• Onions – 2 , finely chopped
• Garlic – 8-10 cloves , grated
• Tomatoes – 3 large, blanched or ½ can tinned tomatoes
• Olive oil- to cook
• Red chillies whole – 2-3
• Zatar – 2 tsp
• Sumac- 1 tsp
• Salt- to taste
• Green olives – 6-8 sliced
• Preserved lemon – 1 – 2 , chopped
• Water – 3 cups
• Parsley chopped for garnish

Method

1. Heat the oil in a cooking pot, add the whole red chillies, add the onions and garlic, saute until golden brown
2. Now add the blanched tomatoes or the tinned ones. Cook for 10 min on low heat.
3. Add the herbs, butter beans and salt. Add 1 cup water, bring to boil, then cover and cook on low heat for 5-7 min. Add more water if you find it is too thick.
4. Now add the chopped preserved lemon, chopped olives and the remaining water and simmer for 10 min.
5. The gravy should be thick.
6. Garnish with chopped parsley