Our Vegan Ethiopian Stew was created by Sunny Gandara for LoveSelf. She was inspired by the Ethiopian dish “Atakilt Wat”. Sunny substituted regular potatoes with sweet potatoes and kicked up the spice. We love the sweetness of the potatoes against the hot berbere* spice.
The stew is a great make ahead for healthy dinners on even your busiest days.
*Berbere is a hot spice blend that is central in many African cuisines and is used to flavor meat and vegetable dishes. While the blend varies, it typically is a mix of coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom, cloves, chili pepper, paprika, nutmeg, ginger and cinnamon.
Vegan Ethiopian Stew
Ingredients
- 1 tbsp coconut oil
- 1 Vidalia onion, chopped
- 3 garlic cloves, minced
- 1 x 3 inch knob ginger, peeled and minced
- 2 tbsp berbere*
- 1 tbsp ground cumin
- 2 heaping tsp ground coriander
- 2 tsp turmeric
- 2 medium sweet potatoes, peeled and died into ½ inch cubes
- 3 medium carrots, peeled and sliced thin
- ½ head red cabbage, sliced thinly
- 1 cup red lentils
- 4 cups water (or more as needed)
- 1 cup chickpeas, cooked
- 1 cup cooked pinto beans (or beans of your choice).
- Sea salt and freshly cracked black pepper to taste
Instructions
- Heat coconut oil in a large soup pot, add the onion and saute for about 5 minutes with a sprinkle of salt until starting to get translucent.
- Add garlic and ginger and saute for another minute until fragrant. Add the berbere, ground cumin, coriander and turmeric and mix until well coated.
- Add the sweet potatoes, carrots, red cabbage, lentils, water, and beans and additional salt and pepper to taste
- Bring to a boil then reduce to a simmer and cook for about 30 minutes until all the vegetables are tender and your kitchen smells like heaven!!
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