Yetakelt w'et (spicy mixed vegetable stew)

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.

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