Ethiopian Mixed Vegetable Stew
adapted from The Universal Kitchen by Elisabeth Rozin

• 1 Large Onion -- Chopped
• 4 Cloves Garlic -- Chopped
• 1 Teaspoon Ginger
• 3 Medium Serrano Pepper -- Chopped
• 2 Tablespoons Olive Oil
• 2 Medium Potatoes -- Chopped
• 2 Medium Carrot -- Chopped
• 2 Cups French-Style Green Beans
• 1 Large Bell Pepper -- Chopped
• 1 Teaspoon Salt
• Pepper -- To Taste
• 1/2 Teaspoon Cayenne
• 1 Teaspoon Cinnamon
• 1 Teaspoon Cardamom
• 1/4 Teaspoon Nutmeg
• 1/4 Teaspoon Cloves
• 1 Can Tomatoes -- Chopped
• 8 Ounces Spinach -- Chopped
• Rice -- Cooked

Saute onion, garlic, ginger and chiles in oil for 10 minutes.

Add potatoes, carrots, green beans, bell pepper, salt, pepper, cayenne, cinnamon, cardomom, nutmeg and cloves.

Saute for 2 minutes.

Add tomatoes and simmer for 45 minutes.

Stir in spinach and simmer for 15 minutes.

Serve over rice or with the flat bread injera.

Serves 4