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ethiopian pea and roasted squash stew

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

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.**

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yield 6 serving(s)
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For ethiopian pea and roasted squash stew

  • 2 Tbsp
    ghee or niter kibbeh
  • 1 lg
    onion, chopped
  • 5 clove
    garlic, minced
  • 1 sm
    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

  • 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.
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