The “V” Word continues celebrating VeganMoFo with the other 25 letters of the alphabet. Today is the letter “E” which is for Ethiopian Greens, Beans and Quinoa Stew.
The weather is getting colder and if you want something warm and hearty to take the chill off, this is the dish for you. It’s healthy, delicious and so satisfying! And spicy! It uses an Ethiopian Spice blend known as Berbere which is a mix of chile, paprika, ginger, garlic, coriander, cardamom, fenugreek, nutmeg, cloves, cinnamon and allspice.
The best thing about making spice blends is that you can change it up to suit your tastes. Make it hotter or less spicy. Leave stuff out, add other spices in. If you don’t have fenugreek or cardamom, don’t worry about it. It will still taste delicious. I chose to add cumin because I love it and I used fresh ginger, garlic and onion rather than adding the dried forms to the spice blend.
Every time I make this, I vary the ingredients based on what I have on hand. One time I used red kidney beans and kale. Another time I used cannellini beans and collard greens. I always use quinoa because it’s my favorite grain but feel free to use rice, millet, cous cous, whatever you like.
My Ethiopian Greens, Beans and Quinoa Stew is so filling, no side dishes are necessary. It is a full meal in one bowl. I love one-pot meals. This is quick and easy to make. If you don’t have quinoa cooked already, it can cook in the 15 minutes it takes to make the rest of the dish.
I love the firey, spicy taste of this dish. If you want to cool it down a bit, add some vegan grated parmesan or a dollop of vegan sour cream or yogurt. Or just let the spices dance on your tongue.
Ethiopian Greens, Beans and Quinoa Stew
1 Tbs. peanut oil
1 Tbs. fresh ginger, grated
4 garlic cloves, minced
1 small onion, diced
Ethiopian Spice Mix (Berbere):
3 tsp. chile powder
¼ tsp. red pepper flakes
2 tsp. paprika
½ tsp. salt
¼ tsp. black pepper
2 tsp. ground coriander
2 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground fenugreek
¼ tsp. ground nutmeg
1/8 tsp. allspice
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
4 plum tomatoes, chopped or 1-14 oz. can of diced tomatoes
1-15 oz. can red kidney beans or cannellini beans, drained and rinsed
I cup quinoa, cooked
Large bunch of kale, collard greens or greens of your choice, stemmed and chopped
Vegan grated parmesan or coconut yogurt, optional
Heat the oil in a deep saucepan or skillet over low-medium heat. Add the ginger and garlic to the pan and let cook until fragrant, about a minute. Add the onion and cook until softened, about 3 minutes. Add the spice blend and mix to coat the onions.
Add the tomatoes and cook for another 5 minutes until the tomatoes soften and break down. Mix in the quinoa and warm through. Add the greens and cook a few minutes until they are slightly wilted. If the pan dries out, add some water or broth.
Serve while hot. Top with grated parmesan or a spoon of yogurt, if desired.
“E” is for Ethiopian Greens, Beans and Quinoa Stew. For other “E” words, check out my Eggplant Rollatini with Tofu Spinach Ricotta and Mushroom Marinara Sauce, my Easy Cranberry Sauce, my Eggplant Parmiagiana, or my Eggplant in Spicy Chile-Yogurt Sauce.
The “V” Word: Say it. Eat it. Live it.