Ingredients
1 cup onions, finely chopped
2 garlic cloves, finely minced or pressed
1 tablespoon berbere berbere
1 tablespoon sweet Hungarian paprika
1/4 cup niter kebbeh
1 cup green beans, cut in thirds (fresh or frozen)
1 cup carrots, chopped
1 cup potatoes, cubed
1 cup tomatoes, chopped
1 cup grean peas (fresh or frozen)
1/4 cup tomato paste
2 cups vegetable stock or water
salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)

Directions
Sauté the onions, garlic, berbere and paprika in the niter kebbeh for 2 minutes.
Add the green beans, carrots and potatoes and continue to sauté for about 10 minutes more, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste and vegetable stock (or water).
Bring to a boil and then reduce heat and simmer until all of the vegetables are tender and the stew is thickened.
Season with salt, pepper and parsley, to taste.

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