Ethiopian Pea and Roasted Squash Stew

Ethiopian Pea And  Roasted Squash Stew Recipe

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Daily Inspiration S

By
@DailyInspiration

A delicious vegetarian meal. Feel free to substitute other beans and peas in place of the blackeyed peas and don't forget to roast the butternut squash -- it imparts such a delicious flavor when roasted.

**This dish also uses cilantro STEMS in the cooking process; however, the cilantro leaves are used as a garnish.**

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
30 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • 2 Tbsp
    ghee or niter kibbeh
  • 1 large
    onion, chopped
  • 5 clove
    garlic, minced
  • 1 small
    bunch of cilantro stems, chopped
  • 1/2 tsp
    cinnamon
  • 2 Tbsp
    tomato paste
  • 4 c
    water (can use vegetable stock)
  • 1 c
    brown rice (or white rice)
  • 2 tsp
    kosher salt
  • ·
    large pinch of saffron
  • 4 c
    cooked blackeyed peas (can sub your favorite bean or pea - chickpeas/kidney beans)
  • 2 c
    roasted butternut squash, peeled, diced

How to Make Ethiopian Pea and Roasted Squash Stew

Step-by-Step

  1. In a large pot over medium heat, heat the ghee.
  2. Add chopped onion and saute for approx. 10 min. Add garlic and chopped cilantro STEMS and saute a couple more minutes. Add tomato paste and mix well.
  3. Add rice, saffron and the water - bring to a boil. Reduce heat and simmer until rice is tender. Add cinnamon, salt, roasted squash and peas. Stir well.
  4. Cook until vegetables are warmed through. Serve with a dollop of plain yogurt and chopped cilantro leaves.

Printable Recipe Card

About Ethiopian Pea and Roasted Squash Stew

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: African
Dietary Needs: Vegetarian Low Fat
Other Tag: Healthy




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