Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Onions, finely chopped |
2 \N | Garlic cloves, pressed |
1 tablespoon | Berbere (dry) |
1 tablespoon | Sweet Hungarian paprika |
¼ cup | Niter Kebbeh |
1 cup | Green beans, cut in thirds |
1 cup | Carrots, chopped |
1 cup | Potatoes, cubed |
1 cup | Tomatoes, chopped |
¼ cup | Tomato paste |
2 cups | Vegetable stock |
\N \N | Salt and pepper to taste |
¼ cup | Chopped fresh parsley(OPT) |
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.