Categories: Main Dish

Ingredients

• 1/2 recipe (scant 1/4 cup) Niter Kebbeh
• 1 onion, minced
• 1 garlic clove, minced
• 1/2 a red bell pepper, chopped
• 1 tablespoon tomato paste
• 2 large carrots, cut into 1/2-inch slices
• 2 cups peeled new potatoes, cut into 3/4-inch cubes
• A pinch of berbere (or cayenne)
• 2 cups mixed vegetables (cauliflower or broccoli florets, fresh green beans, large slices of zucchini, and so on)
• 1 teaspoon of salt (or to taste)
• Black pepper
• 1 cup frozen peas

Directions

1. Heat the Niter Kebbeh in a large saucepan over medium heat.

2. Saute the onion until soft, about 5 minutes.

3. Add the garlic and bell pepper and saute an additional minute.

4. Add the tomato paste, carrots, potatoes, berbere, and 1 cup water.

5. Bring to a boil and lower the heat.

6. Simmer, partially covered, for 10 minutes, then add the mixed vegetables and cook for another 10 minutes, or until all the vegetables are tender.

7. Add the salt, pepper to taste, and frozen peas.

8. Cover and cook until the peas are tender, about 2 minutes.

9. Serve directly on top of injera bread, tearing off pieces of the bread to scoop up the stew, or serve in a bowl on the side.

10. Pack for lunch in a sealed container at room temperature or in a pre-heated insulated food jar, with pieces of injera bread packed separately to scoop up the wat at lunchtime.

11. VARIATION: Instead of peas, top the stew with four 1-inch wedges of cabbage. Simmer until the cabbage is tender.

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