Yakhnet Al Batata

Ingredients:

- 4 medium-sized potatoes, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup frozen peas
- 2 tomatoes, diced
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)

Instructions:

Sauté Onion and Garlic:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add minced garlic and sauté for an additional minute.

Add Tomatoes and Tomato Paste:
- Add diced tomatoes and tomato paste to the pot. Stir well to combine.

Add Spices:
- Stir in ground cumin, ground coriander, paprika, salt, and black pepper. Mix the spices with the tomato mixture.

Add Vegetables:
- Add the cubed potatoes, sliced carrots, green beans, and frozen peas to the pot. Mix everything together to coat the vegetables with the tomato and spice mixture.

Pour Broth:
- Pour the vegetable or chicken broth into the pot. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer until the vegetables are tender.

Check Seasoning:
- Taste the stew and adjust the seasoning if needed. Add more salt or pepper according to your taste.

Garnish and Serve:
- Once the vegetables are cooked, garnish the Yakhnat al Batata with chopped fresh parsley.

:يخنة بالبطاطا