1. Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. 2. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. 3. Add the chopped tomatoes, tomato paste, and the vegetable stock. 4. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. 5. Add salt and pepper to taset and mix in the parsley. 6. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et. ---------------------------------------------------------------------------
Nutrition
Ingredients
