Ethiopian Vegetable Stew Recipes

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YATAKLETE KILKIL (ETHIOPIAN VEGETABLE STEW)



Yataklete Kilkil (Ethiopian Vegetable Stew) image

Make and share this Yataklete Kilkil (Ethiopian Vegetable Stew) recipe from Food.com.

Provided by erranterudite

Categories     Stew

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

4 potatoes
3 carrots
3 garlic cloves
1 tablespoon fresh ginger
2 serrano peppers
2 small onions
2 tablespoons oil
2 cups water
1/2 teaspoon ground cardamom
1 teaspoon black pepper
1 tablespoon salt

Steps:

  • Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
  • Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

Nutrition Facts : Calories 176.8, Fat 4.8, SaturatedFat 0.7, Sodium 1195.4, Carbohydrate 31.2, Fiber 4.6, Sugar 3.6, Protein 3.6

ETHIOPIAN CHICKPEA STEW



Ethiopian Chickpea Stew image

Another recipe from our local paper that I want to try....sounds lovely! Serve with flatbread on the side. Since I haven't made this yet the prep and cook time is guess work...will post after I have made this...

Provided by Thea

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

1 teaspoon sweet paprika
1/2 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne
1/4 teaspoon fenugreek seeds (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons evo oil, divided use
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce
1 quart vegetable broth
1 lb red potatoes, cut into 1 inch chunks
4 carrots, peeled and cut into 1 inch chunks

Steps:

  • To make spice mix;.
  • In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
  • To roast chickpeas:.
  • Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
  • To saute vegetables;.
  • Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
  • To make stew;.
  • Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
  • To serve;.
  • ladle stew into bowls. Serve with flatbread on the side.

Nutrition Facts : Calories 325.5, Fat 8.9, SaturatedFat 1.1, Sodium 657.7, Carbohydrate 53.9, Fiber 9.9, Sugar 5.1, Protein 9.7

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