Ingredients
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½ cup pumpkin puree (optional)
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¼ cup cooking oil (vegan option: coconut oil or avocado oil)
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1 large onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon fresh ginger, grated
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½ teaspoon red chili powder (or more to taste)
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¾ cup water
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2 cans (14 oz.) chickpea flour, drained and rinsed
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Salt and pepper, to taste
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Optional: 1/2 teaspoon salt
Directions
Subtitle: A Tasty Blend of Flavours
Description: This Ethiopian-inspired vegetarian meal is packed full of flavour and spice. It will satisfy your taste buds with its exotic blend of flavours from the Horn of Africa. The combination of seasonings used here will transport you right into the heart of Ethiopia!
Ingredients:
– ½ cup pumpkin puree (optional)
– ¼ cup cooking oil (vegan option: coconut oil or avocado oil)
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– ½ teaspoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon fresh ginger, grated
– ½ teaspoon red chili powder (or more to taste)
– ¾ cup water
– 2 cans (14 oz.) chickpea flour, drained and rinsed
– Salt and pepper, to taste
– Optional: 1/2 teaspoon salt
Instructions:
1. Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until translucent but not browned, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Stir in the cumin, coriander, ginger, and chili powder and cook for another minute or two.
3. Pour in the water, bring it to a boil, and then reduce the heat to low. Simmer for about 10 minutes, stirring occasionally.
4. While the stew simmers, soak the chickpea flour in cold water for at least 1 hour. Drain well and set aside.
5. Once the stew has thickened slightly, stir in the chickpea flour mixture and continue to simmer for another 5 minutes. Season with salt and pepper to taste. Serving suggestions: serve as a main course or side dish accompanied by injera bread or other traditional Ethiopian staples such as wat or tahini sauce.
Difficulty Level: Easy
Servings: 6
Directions: To make 6 servings, double all the measurements mentioned above except the chickpea flour which should be kept at the same quantity because it is already measured according to volume rather than weight.
Total Time Needed: 30 minutes
Note: For best results, use a pressure cooker to cook the chickpea flour in the stew.
Nutrition Information: Per serving: Calories: 300 | Protein: 10g | Carbohydrate: 23g | Fiber: 3g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Iron: 1mg | Folate: 2mcg | Vitamin B12: 0mcg | Sodium: 120mg
Total Time: 30 minutes
Steps
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1
Done
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Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until translucent but not browned, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. |
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2
Done
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Stir in the cumin, coriander, ginger, and chili powder and cook for another minute or two. |
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3
Done
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Pour in the water, bring it to a boil, and then reduce the heat to low. Simmer for about 10 minutes, stirring occasionally. |
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4
Done
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While the stew simmers, soak the chickpea flour in cold water for at least 1 hour. Drain well and set aside. |
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5
Done
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Once the stew has thickened slightly, stir in the chickpea flour mixture and continue to simmer for another 5 minutes. Season with salt and pepper to taste. Serving suggestions: serve as a main course or side dish accompanied by injera bread or other traditional Ethiopian staples such as wat or tahini sauce. |
