The aromas of Ethiopian berbere and turmeric will fill your house while this warming sweet potato and chickpea stew cooks! So nutritious and great for the whole family.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Soup
Cuisine: Ethiopian
Serves: 4-5
Ingredients
1½ lb (roughly 2 medium) sweet potatoes, peeled and cubed
½ yellow onion, chopped
½ red bell pepper, chopped
2-3 cloves garlic, minced
3½ cups low-sodium veg broth
1 tsp. ground turmeric
½ tsp. paprika
1 tsp. berbere (or more if you like a lot of spice)
1 fat pinch crushed red pepper flakes
2 cups chopped baby spinach or kale
1 can chickpeas, drained
2-3 T. coconut cream or full-fat coconut milk
2 tsp. agave or maple syrup
1 T. tapioca starch or corn starch, dissolved in 2 T. cold water
Salt and pepper to taste
2-3 cups cooked grain of choice
Optional: fresh cilantro, fresh lime juice
Instructions
Stir together sweet potatoes, onion, red pepper, garlic, broth, turmeric, paprika, berbere, and red pepper flakes in a slow-cooker. Cook on low for 6-8 hrs or on high for 4 hours.
Roughly 30 mins before serving, blend about half of the soup in a blender (or use an immersion blender and leave some chunks) and return it to the slow-cooker. Stir in the spinach, chickpeas, coconut cream, agave, and starch. Re-cover and continue to cook a few mins to wilt the greens. In the meantime, cook your grain.
Taste your stew and add more berbere for more heat, more salt, or more pepper if needed.
Serve over a small portion of grain and top with fresh cilantro and a squeeze of lime if desired.
Notes
This stew reheats well in the microwave or on the stove, so double the recipe and have leftovers!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/10/17/ethiopian-sweet-potato-stew/