Ingredients
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1 cup dried kidney beans
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1/2 cup fresh tomatoes (chopped)
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1 tablespoon ginger (grated)
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1/4 teaspoon cayenne pepper (optional)
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1/4 cup water
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1/4 cup chopped fresh cilantro
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2 tablespoons tamarind paste
Directions
Subtitle: A Traditional Ethiopian Dish Made Vegetarian
Quick Description: This delicious veggie soup is made from kidney beans, tamarind paste, and other flavorful spices. It’s perfect for those who enjoy savory flavors and have a sweet tooth.
Ingredients:
– 1 cup dried kidney beans
– 1/2 cup fresh tomatoes (chopped)
– 1 tablespoon ginger (grated)
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup water
– 1/4 cup chopped fresh cilantro
– 2 tablespoons tamarind paste
Instructions:
1. Soak the kidney beans overnight or for at least 8 hours. Rinse well under cold running water before cooking.
2. In a medium saucepan, saute the garlic and onion until softened but not browned. Add the coconut milk and stir well. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir occasionally to prevent burning.
3. Add the beans, tomato puree, salt, turmeric, cumin, coriander, and chili powder. Cook, covered, for about 20 minutes, stirring frequently to ensure even heating.
4. Remove from heat and blend the contents together using an immersion blender or a food processor. Alternatively, you can use a potato masher or fork to break up any large lumps. Transfer the mixture back into the pan.
5. Add the lemon juice, tamarind paste, and optional cayenne pepper. Simmer for another 10 minutes, stirring occasionally to maintain a gentle simmer.
6. Serve warm as a side dish or part of a meal with vegetables like broccoli or cauliflower and whole grains like quinoa or brown rice. Enjoy!
Difficulty Level: Easy
Servings: 6 – 8 servings
Nutritional Information:
Calories per serving: 140 calories
Total Carbohydrate: 16 grams
Dietary Fiber: 5 grams
Total Protein: 5 grams
Cholesterol: 0 milligrams
Sodium: 140 milligrams
TOTAL TIME NEEDED: About 45 minutes
NOTES: If you prefer your dish slightly spicier, feel free to increase the amount of cayenne pepper. To make the dish more authentic, consider using tahini instead of coconut milk. Also, if you don’t have access to tamarind paste, try substituting apple cider vinegar and honey for a similar taste profile.
Steps
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1
Done
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Soak the kidney beans overnight or for at least 8 hours. Rinse well under cold running water before cooking. |
|
2
Done
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In a medium saucepan, saute the garlic and onion until softened but not browned. Add the coconut milk and stir well. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir occasionally to prevent burning. |
|
3
Done
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Add the beans, tomato puree, salt, turmeric, cumin, coriander, and chili powder. Cook, covered, for about 20 minutes, stirring frequently to ensure even heating. |
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4
Done
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Remove from heat and blend the contents together using an immersion blender or a food processor. Alternatively, you can use a potato masher or fork to break up any large lumps. Transfer the mixture back into the pan. |
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5
Done
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Add the lemon juice, tamarind paste, and optional cayenne pepper. Simmer for another 10 minutes, stirring occasionally to maintain a gentle simmer. |
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6
Done
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Serve warm as a side dish or part of a meal with vegetables like broccoli or cauliflower and whole grains like quinoa or brown rice. Enjoy! |
