| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Onions, finely chopped |
| 2 | Garlic cloves, pressed | |
| 1 | T | Berbere, dry |
| 1 | T | Sweet Hungarian paprika |
| 1/4 | c | Niter Kebbeh |
| 1 | c | Green beans, cut in thirds |
| 1 | c | Carrots, chopped |
| 1 | c | Potatoes, cubed |
| 1 | c | Tomatoes, chopped |
| 1/4 | c | Tomato paste |
| 2 | c | Vegetable stock |
| Salt and pepper to taste | ||
| 1/4 | c | Chopped fresh parsley, OPT |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 159.6mg
Potassium: 446.6mg
Carbohydrates: 14.8g
Fiber: 2.7g
Sugar: 4.6g
Protein: 2.1g