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Cooked by: Chef / Last Modified: 3/5/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
1 Cup(s) Onions, finely chopped
2 Garlic cloves, pressed
1 Tablespoon(s) Berbere (dry)
1 Tablespoon(s) Sweet Hungarian paprika
1/4 Cup(s) Niter Kebbeh
1 Cup(s) Green beans, cut in thirds
1 Cup(s) Carrots, chopped
1 Cup(s) Potatoes, cubed
1 Cup(s) Tomatoes, chopped
1/4 Cup(s) Tomato paste
2 Cup(s) Vegetable stock
1/4 Cup(s) Chopped fresh parsley |
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