* 1 Cup Onions -- finely chopped * 2 Garlic cloves -- pressed * 1 Tablespoon Berbere (dry) * 1 Tablespoon Sweet Hungarian paprika * 1/4 Cup Niter Kebbeh * 1 Cup Green beans -- cut in thirds * 1 Cup Carrots -- chopped * 1 Cup Potatoes -- cubed * 1 Cup Tomatoes -- chopped * 1/4 Cup Tomato paste * 2 Cups Vegetable stock * Salt and pepper to taste * 1/4 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.