The Ethiopian version of an Italian vegetable dish. Spicier and more flavourful due to the distinctive Ethiopian technique of roasting onions without any fat, before browning in oil.
Heat a pan on medium and add onions. Mix and dry roast for 1 minute. Cover and roast another 3-4 minutes to further dry and lightly brown the onions.
Pour in oil. Mix, cover and simmer for 4 – 5 minutes.
Add tomato paste and turmeric. Mix well and cook until the oil colours. Add salt and carrots, cover and cook for 5 minutes. Add beans, cover and cook 5 minutes more. Incorporate chopped garlic and cumin. Mix well and cook another 2 minutes.