Egyptian Green Beans with Carrots

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

Directions

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.