Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onions, finely chopped 1 c Potatoes, cubed
2 Garlic cloves, pressed 1 c Tomatoes, chopped
1 tb Berbere (dry) 1/4 c Tomato paste
1 tb Sweet Hungarian paprika 2 c Vegetable stock
1/4 c Niter Kebbeh Salt and pepper to taste
1 c Green beans, cut in thirds 1/4 c Chopped fresh parsley(OPT)
1 c Carrots, chopped

Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add the beans, carrots, and potatoes and continue to
saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).

Serve with injera and yogurt or cottage cheese.

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