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Spicy Mixed Vegetable Stew (Yetakelt W'Et)

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

15 min

Ready

40 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup onions
finely chopped
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2 each garlic cloves
pressed
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1 tablespoon berbere
*
1 tablespoon paprika
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¼ cup ghee (clarified butter)
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1 cup green beans
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1 cup carrots
chopped
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1 cup potatoes
cubed
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1 cup tomatoes
chopped
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¼ cup tomato paste
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2 cups vegetable stock
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1 x salt and black pepper
* Camera
¼ cup parsley leaves
fresh
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Ingredients

Amount Measure Ingredient Features
237 ml onions
finely chopped
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2 each garlic cloves
pressed
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15 ml berbere
*
15 ml paprika
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59 ml ghee (clarified butter)
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237 ml green beans
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237 ml carrots
chopped
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237 ml potatoes
cubed
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237 ml tomatoes
chopped
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59 ml tomato paste
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473 ml vegetable stock
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1 x salt and black pepper
* Camera
59 ml parsley leaves
fresh
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Directions

Sauté onions, garlic, berbere and paprika in ghee for 2 minutes.

Add beans, carrots and potatoes.

Sauté for 10 minutes, stirring occasionally to prevent burning.

Add tomatoes, tomato paste and stock. Bring to a boil, cover and simmer for 15 minutes or until the vegetables are tender.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 18958% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 132mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 153% Vitamin C 46%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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