Egyptian green beans with carrots
Green beans and carrots are simmered in a flavourful stock to create this Egyptian side dish that the whole family will enjoy. Best served with plain white rice and roast chicken. It reminds me of my childhood as my mother use to make it for us.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 tablespoons tomato puree
- 2 cloves garlic, sliced
- 500ml boiling chicken stock
- 1/4 teaspoon ground cardamom
- 1 bay leaf
- salt and freshly ground black pepper to taste
- 125g frozen green beans
- 125g frozen carrots
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Heat oil in a pot over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. Stir tomato puree and garlic into onion; cook, stirring quickly, for 1 minute. Pour in boiling chicken stock.
- Stir cardamom, bay leaf, salt and pepper into stock mixture; bring to the boil. Add green beans and carrots; return to the boil, reduce heat to medium-low and simmer until green beans are softened.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
Easy. Used fresh veggies and poured over rice to stretch. Will do again. - 01 May 2016 (Review from Allrecipes US | Canada)
Tasty! We were pleasantly surprised.Used fresh green beans & carrots. Didn't have cardamon so used cumin. Nice side dish change. Served w grilled chicken. - 17 Sep 2017 (Review from Allrecipes US | Canada)