Egyptian Green Beans with Carrots

Ingredients

• 1  bay leaf 
• 2 cups chicken stock see boiling
• 2 cloves garlic sliced
• 9 ounce green beans and carrots frozen
• 0.3 teaspoon ground cardamom 
• 4 servings salt and ground pepper black to taste
• 1 large onion diced
• 2 tablespoons tomato paste 
• 1 tablespoon vegetable oil 

Equipment

• pot

Directions

1. 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.
2. Pour in boiling chicken stock.
3. Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil.
4. Add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.