• Peel the onions, halve them and cut them into thin slices.
• Peel and roughly press the garlic.
• Wash the runner beans, remove the stalk and break into approx. 3 - 4 cm long sections.
• Heat the olive oil in a saucepan over medium heat and sauté the onions and garlic in the olive oil for approx. 5 - 10 minutes over medium heat.
• Add the tomato paste and fry briefly.
• Add the runner beans and sauté for about 5 minutes.
• Deglaze with tomatoes and water and season with cinnamon, harissa and salt.
• Simmer with the lid closed for approx. 20 minutes on a rather low heat.

Lubjeh is perfect served with buttered rice or pita bread.