Green beans in oriental tomato sauce with chicken without salt

Ingredients for 2 servings:

• 400 g green beans
• ½ tsp baking soda
• 2 tbsp oil
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tsp paprika powder
• 0.3 tsp caraway powder
• 0.3 tsp cinnamon powder
• 0.3 tsp harissa paste
• 250 ml tomatoes, pureed (pay attention to salt content)
• 200 g chicken, cooked
• possibly parsley, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Optionally also vegan, suitable for Baby Led Weaning (BLW)

Clean the green beans, chop them into small pieces (it’s best not to chop them for BLW babies), and cook them in hot water with baking soda until soft. Then rinse the green beans thoroughly with cold water. Heat the oil in a saucepan. Peel and finely dice the onion and garlic cloves. Sauté the onion and garlic in the pan. Add the spices and mix. Add the passata and simmer over low heat until the onion is soft. Now stir in the green beans and place the cooked chicken on top of the green beans. Cover the pan and heat the green beans and meat over low heat. Optionally, sprinkle with fresh chopped parsley and serve. You can use the chicken from the recipe in my profile “Clear Chicken and Vegetable Soup without Salt.” I like to serve it with a different kind of fried potatoes as a side dish. To do this, I boil the potatoes, press them flat with a pan, fry them, and season them with a little rosemary, paprika, and caraway. Note: Caution, the harissa paste is spicy! My baby enthusiastically ate spicy to hot foods from around 9 months old. Children should definitely be introduced to the spice carefully. For children, I recommend Ceylon cinnamon.