- 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
- 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.
04/16/2018
recipepes.com
Egyptian Green Beans with Carrots, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
