Ingredients
1 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon berbere
1 tablespoon sweet Hungarian paprika
1/4 cup niter kebbeh
1 cup green beans, cut into thirds
1 cup carrot, chopped
1 cup potato, cubed
1 cup tomato, chopped
1/4 cup tomato paste
2 cups vegetable stock
salt
black pepper
1/4 cup parsley, fresh,chopped
2 loaves injera bread
plain yogurt or cottage cheese

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 the vegetable stock.

Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

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