Sauté 1 chopped onions, 2 cloves of crushed garlic, 1 T berbere, and 1 T sweet paprika in oil for a couple minutes. Add 1 cup string beans, 1 cup chopped carrots, and 1 cup chopped potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add 1 cup chopped tomatoes, 1/4 cup tomato paste, and 2 cups vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
Add salt and pepper to taste and mix in some parsley. Serve with injera and yogurt. You should make this along with other Ethiopian stews for the same meal.
Note: To make Veggie Alecha, you do basically the same thing except leave out the berbere, paprika and tomato paste, add freshly grated ginger, replace the string beans with green cabbage and add some red/green peppers.
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