4 cloves garlic, minced
1 small yellow onion, halved and sliced
1 small hot pepper, deseeded, chopped
1 tablespoon+ nit’ir qibe
2 cups potatoes,1" cubes, par-boiled
4 carrots, halved & cut into ½ inch slices
½ lb green beans or snap peas
3 tablespoons olive oil or butter
½ cup water or chicken broth
salt and pepper to taste
Put a large heavy frying pan over medium heat. When the olive oil or butter has had a chance to become hot, add onion, garlic, nit’ir qibe and hot pepper. Cook until the mixture just starts to darken.
Add potatoes, carrots and green beans (or 4-6 cups of vegetables of your choice) to the frying pan. Stir well to coat with the onion spice mixture. Add the water or broth, cover, lower heat, and let cook 10-20 minutes, or until the vegetables are cooked to your liking.
Serve with rice and lentils.
