This recipe was taken from Sundays at Moosewood Restaurant cookbook.

Ingredients:

1 cup finely chopped onions
2 cloves garlic, minced or pressed
1 Tblsp Ethiopian spice mix, see recipe
1 Tblsp sweet paprika
1/4 cup spiced clarified butter, see recipe
1 cup green beans, cut into thirds
1 cup chopped carrots
1 cup cubed potatoes
1 cup chopped tomatoes
1/4 cup tomato paste
2 cups vegetable stock, see recipe
salt and pepper to taste
1/4 cup fresh chopped parsley

Saute the onions, garlic, spice mixture and paprika in the clarified butter for 2 minutes. Add the green 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 the vegetables are tender. Add salt and pepper to taste. Serve with injera, see recipe.