Ethiopian black eyed beans stew (vegan). Vegan black-eyed bean stew has been a staple in our household. Being another popular West-African meal, my mum used to make it for our family regularly. Famous popular black eyed beans peas Stew Africa Caribbean Morocco India and many more country simple version lots of flavor I m true fan love Bean stew.
And black-eyed peas are one of my most favorite denizens of beanworld. Partly because they're so delicious and creamy, but This is very much a kid-friendly recipe if you have a kid who appreciates spice. There's tons of flavor here, and see how pretty that stew is with all those colorful veggies? You can have Ethiopian black eyed beans stew (vegan) using 18 ingredients and 9 steps. Here is how you cook that.
Ingredients of Ethiopian black eyed beans stew (vegan)
- Prepare 1 tbsp of paprika.
- Prepare 1 tbsp of ginger powder.
- Prepare 1 tbsp of & 1/2 of Yellow Ras el Hanout.
- Prepare 1 tbsp of turmeric powder.
- Prepare to taste of Cayenne pepper powder.
- Prepare to taste of Black pepper.
- It's 1 of medium onion.
- You need 3 of gloves of garlic.
- You need 2 of medium sweet potatoes.
- You need 1 of red bell pepper.
- Prepare 1 handful of coriander.
- You need 1 tin of coconut milk.
- Prepare 500 g of black eyed beans.
- Prepare 1 squeeze of Agave syrup.
- Prepare 2 of vegetable stocks cubes.
- Prepare 1 of drizzle of olive oil.
- Prepare of I didn’t add okra this time but it tastes lovely with it 😋.
- Prepare of Pro tip: mash a couple of sweet potatoes to make the stew thicker.
I've loved Ethiopian food since I first had it on a visit to Washington, DC, years ago. Ever since then, I've looked for Ethiopian restaurants every place I've traveled because I never seem to be fortunate enough to live in a place that has one. The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota.
Ethiopian black eyed beans stew (vegan) instructions
- Place all the ingredients together.
- Place Drizzle of olive oil into a pan, pre heat then add onions. Cook onions until the are semi cooked.
- Once onions are semi cooked, add spices and agave nectar and cook for another another 2 minutes.
- Add tomatos and cook for another 2 -3 minutes.
- Add red pepper and cook for another 2 - 3 minutes.
- Add sweet potatoes and cook for another 2 - 3 minutes.
- Add the coconut milk to the above and cook on gas mark 6 until it starts boiling, once it starts boiling reduce heat to gas mark 4 and leave for 20 minutes. Stir every 5 minutes..
- Add the black eyed beans, coriander, stir and leave for another 15 minutes. Be mindful to stir every couple of minutes so it doesn’t burn..
- Serve along with rice and decorate with couple of pumpkin seeds, coriander and spring onion..
The Best Ethiopian Vegetarian Recipes on Yummly Ethiopian Split Pea stew - Kik Alicha. I've loved black-eyed peas since I was very small. Their texture delights me — smooth and plump In my Southern childhood, they were among the chorus of side dishes — a bowl passed around with the green beans Black-eyed peas were a supporting player, never the star. This recipe is an unusual take on black-eyed beans, something I cobbled together to use up some dill that I had in the refrigerator, as well as some coconut milk.