Egyptian Green Beans With Carrots
4 servings
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
2 tablespoons tomato paste
2 cloves garlic, sliced
2 cups boiling chicken stock
1/4 teaspoon ground cardamom
1 bay leaf
salt and ground black pepper to taste
1 (9 ounce) package frozen green beans and carrots
Instructions
Heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.
Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.
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