Ethiopian Chickpea Stew with Berbere

This dish has a depth of flavor that is much appreciated! The broth is rich, and the dish itself is hearty.

Side note - as I was assembling this for the first time, I realized that I didn't know how to present it. And the recipe didn't provide any guidance. Over rice? With bread? So I visited the comments section online, where multiple people described this as the hottest dish they've ever eaten in their lives.

I disagree. Most of the heat will come from the berbere, so perhaps it depends on which berbere you buy. We actually make our own, since it's just a name for a mix of spices. And while there's heat, it's not painful. I encourage you to not be afraid!

Also, I wound up making chapatis as a quick bread to serve with the dish. That was helpful and I would recommend. I'd also serve this over rice in the future, for ease of eating.

Ethiopian Chickpea Stew

Milk Street

2	T red lentils
3	T ghee
1	yellow onion, chopped
1 pint	cherry tomatoes, halved
8 cloves	garlic, minced
2	T ginger, minced
2	T berbere
2	15.5 oz cans chickpeas, rinsed and drained
1	c parsley, chopped
1	jalapeno chiles, stemmed and chopped (opt)

In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside. In a large saucepan over medium, melt the ghee. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.

Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas, about 15 minutes.

Off heat, stir in the parsley and chili (if using). Taste and season with salt and pepper.

Comments

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers. The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious. Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally

Donut Army

Search This Blog