ethiopian pea and roasted squash stew
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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prep time
30 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons ghee or niter kibbeh
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 small bunch of cilantro stems, chopped
- 1/2 teaspoon cinnamon
- 2 tablespoons tomato paste
- 4 cups water (can use vegetable stock)
- 1 cup brown rice (or white rice)
- 2 teaspoons kosher salt
- - large pinch of saffron
- 4 cups cooked blackeyed peas (can sub your favorite bean or pea - chickpeas/kidney beans)
- 2 cups roasted butternut squash, peeled, diced
How To Make ethiopian pea and roasted squash stew
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Step 1In a large pot over medium heat, heat the ghee.
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Step 2Add 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.
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Step 3Add 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.
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Step 4Cook until vegetables are warmed through. Serve with a dollop of plain yogurt and chopped cilantro leaves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Diet:
Vegetarian
Diet:
Low Fat
Tag:
#Healthy
Ingredient:
Beans/Legumes
Culture:
African
Method:
Stove Top
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