Ethiopian Spiced Vegetable Casserole

A casserole of Vegetables and Spices to serve with Ethiopian Chicken Legs, inspired by a recipe sourced on Food com.
 Really, as I check the original recipe and cast a beady eye over what I do, its like a too large frock, fits where it hits! but we enjoy it.

Serving for 2
1 small onion, red or brown, finely chopped
1 clove garlic, minced
1 tablespoon berbere spice mix (from the Ethiopian Chicken Legs recipe)
1/2 to 1 cup beans
1 medium carrot, sliced
2 medium potatoes, chunked
1 zucchini, chunked
1 can tomatoes or home made tomato puree
1 cup chicken stock
salt & black pepper to taste
1/2 to 1 tablespoon oil,
large sprig or two parsley
plain Greek yoghurt, a spoonful each to serve.

Saute the onions, garlic, Berbere spice in oil for a min, just until spices become fragrant
Add the chunked vegetables and continue to sauce for about 5 mins, stirring occasionally to prevent burning.
Add the chopped tomatoes and stock, stir.
Add Salt and Pepper to taste
Cook on stove top until vegetables are tender.
To serve, plate and sprinkle with chopped parsley with a spoonful of Greek yoghurt on top.