Egyptian Green Beans With Carrots

4
Servings
5m
Prep Time
50m
Cook Time
55m
Ready In


"Really good flavor putting in vegan option"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (203.3 g)
  • Calories 96.8
  • Total Fat - 4.1 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 17 mg
  • Sodium - 307.3 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.6 g
  • Protein - 3.6 g
  • Calcium - 69.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a pot. Cook and stir onion and carrot in the hot oil until transparent, 5 to 10 minutes.

Step 2

Stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute.

Step 3

Pour in chicken stock.

Step 4

Stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil.

Step 5

Add green beans; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.

Tips & Variations


No special items needed.