Ethiopian Lightly Spiced Bread

Ethiopians bake many kinds of breads. This bread is my favorite one.

Ingredients:

3 lbs all purpose flour or Semolina
½ oz or 1 tablespoon highly active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or corn oil
¼ teaspoon bishop weeds or ground coriander *
2 tablespoon awaze (mild red pepper paste)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)*
½ teaspoon salt
Warm water (as required)

Preparation:

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd Step: Place the flour in a big bowl, add the yeast mixture and the baking powder; blend it with hand by adding the warm water gradually, until the dough is smooth and elastic; Keep it for 45 min. to rise;

3rd step: Combine, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water, blend the dough well with hand;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes 45-60);

5th Step: After the dough has risen enough, transfer the dough to a deep baking round or square pan; spread the dough evenly on the pan;

6th Step: Allow to rise for another 15-25 minutes;

7th Step: Preheat oven, bake at 350 degree for 45-60 minutes. Use wooden stick to test if the bread is ready;

8th Step: When done, remove the bread from the baking pan and set on a rack to cool.

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries

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Teff Injera (Ethiopian flat-thin bread)

Teff is tiny ancient grain grown in Ethiopia and Injera is mainly a product of Teff.

Ingredients:

4 ½ lbs (2kg) Teff flour
1 teaspoon dried yeast
water (as required)

Preparation:

1st Step: Starter - mix the yeast with one cup of warm water; keep until rises;

2nd Step: Meantime, sift the Teff into a big bowl, mix it by hand with cold water, or blend it lightly in a food processor; add the starter and mix it well;

3rd Step: Pour the dough in a medium tall container; add water generously; cover and set aside overnight to ferment;

4rd Step: The second day, discard the water from the dough; add fresh water to it generously and keep it outside for another 24 hours.

5th Step: The third day, discard the water from the dough;

6th Step: In a medium pot, boil 3 cups of water; add one cup of the fermented dough, mix it well with spatula for 10 minutes or until it is thick; mix it with the fermented dough; add water as required. It should be thinner than pancake dough.

7th Step: Preheat a flat large skillet or Ethiopian Injera pan (Mettade), leave it on low fire when baking, take ½ cup or less dough, pour it in circle starting from the edge. Bake it for 30 -40 seconds. As Injera is delicate, remove from the pan carefully, put it on a flat surface or a flat platter to cool; depending on the size of skillet, you may get 20 to 30 Injera.

8th Step: Serve it at room temperature. Keep it outside for a day or two. If need, put them in the fridge; microwave each Injera for 40 seconds before serving.

Note:

- Teff flour is available in health store or in Ethiopian groceries.
- Use the dried yeast as a starter only the first time you prepare the dough, otherwise you keep one cup fermented dough in the fridge to use it as a starter.
- If you prefer less sour Injera, you may bake the Injera 24 hours after your prepare the dough.

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Ethiopian Whole Chickpeas Mild Stew (Yeshinbera Alicha Fitfit)

This is a yummy side-dish. It looks like soup and served with Injera cut in pieces. I always prepare it when I have a big gathering during Lent time.

Ingredients:

2 cups dried chickpeas
1 cup onion (thinly chopped)
1 cup vegetable or corn oil
6 cloves garlic (diced) or 1 teaspoon garlic powder
¼ teaspoon cardamom powder (korerima) *
¼ teaspoon turmeric *
1 teaspoon yellow mustard or 1 tablespoon fresh ginger-root juice
¼ teaspoon black pepper
2 long hot green peppers, seeded and sliced
6 cups of water
Salt to taste

Preparation:

1st Step: Cook the onion with 2 tablespoons of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. Add five cups of water, boil it for five minutes;

2nd Step: Rinse and add the chickpeas, cook it for 15 minutes;

3nd Step: Add oil, garlic, turmeric, black pepper, mustard or ginger; mix it well and cook for 20 minutes or until the chickpeas are soft;

4th Step: Add salt and cardamom powder, remove from heat and add the green sliced pepper.
At room temperature, keep it in the fridge.

5th Step: Cut the Injera in pieces and place them in a serving bowl; pour the chickpeas mild stew and mix it gently. Serve it cold.

Note:
* You will find these spices in Ethiopian or Indian shops/groceries.
-If you prefer the chickpeas in a can, it would take less time to cook but rinse it well.
-You may use dried yellow peas instead of the chickpeas.
-To make the dried chickpeas soft and tender, it would be advisable to soak them for at least a day before cooking.

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Ethiopian Chickpeas Fish Stew (Yeshinbera Assa Wot)

This is one of Ethiopian exotic dish. The literal meaning of Yeshinbra Assa is chickpeas fish but there is no fish inside the dish except the design which looks like fish. We prepare this dish, when we have a special occasion during Lent time. It is my mother's favorite dish.

Ingredients

4 cups spiced chickpeas flour
4 cups red onions or shallots (thinly chopped)
1 ½ cups hot red chili powder (berbere) *
5 cups water or more
2 cups vegetable or corn oil
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 teaspoon cardamom (korerima)*
¼ teaspoon black cumin*
½ teaspoon fresh ginger-root juice
Salt and black pepper to taste

Preparation
1st Step: In a medium bowl, combine the spiced chickpeas flour, salt, and ½ cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth;

2nd Step: Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired;

3rd Step: Bake the chickpeas cookies for 25 minutes or until golden brown;

4th Step: In meantime, in medium pot, sauté the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1½ cups of oil, stir for 15 minutes;

6th Step: Add three cups of water (or more if need); Cook for 15 minutes;

7th Step: To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers;

8th Step: Add cardamom, salt and black pepper to taste. Remove from heat.

9th Step: Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.

Serving 10 or more.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/415801. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Hummus (Elibet)

The broad beans paste is an appetizing and appealing side-dish. In Ethiopia, broad beans are cooked in many ways. This is one of my favorite dishes.

Ingredients:

3 cups dried broad Beans* (baqueella)
1 cup Sunflower seeds (Suff)
4 tablespoons lemon juice)
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups or more water

Preparation:

1st Step: Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot;

2nd Step: Rinse the broad beans and add to the sunflower juice; cook it for 30 minutes or until it is very soft.

3rd Step: Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.

4th Step: Place the Elibet (Hummus) in serving bowl or in a container; Serve it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
*As broad beans come in green, beige or brown, use the beige to get the creamy color.
Serving 6.
For nutritional facts of this recipe please visit http://www.recipezaar.com/416617 . For vitamin content please click on "Print Recipe" on aforementioned site.

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Flax and Mango Cold Soup

Nutritious soup and easy to prepare.

Ingredients

2 mangoes
3 tablespoons ground flax seeds
½ teaspoon chili pepper (berbere)
2 cups water
1 tablespoon rum (or more)
4 ice cubes
2 tablespoons cream cheese (optional)

Preparation

1st Step: Lightly roast the flax seeds and grind it;

2nd Step: Peel and cut the mangoes into small pieces;

3rd Step: Combine the mango, flax, chili pepper, water and ice cubes in a blender or food processor;

4th Step: Add rum and blend it well.

5th Step: Place the soup in bowls with ½ tablespoon cream cheese in the middle of each bowl. Serve cold.

4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/410514. For vitamin content please click on "Print Recipe" on aforementioned site.

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Vegetable Sauce

This vegetable sauce is a practical dish for vegetarians, vegans and for those who observe Lent.

Ingredients:

2 medium tomatoes
1 onion
2 carrots (peeled)
1 red bell pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
2 stalk green onion/scallion
1teaspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon red chili pepper (berbere)
1 teaspoon paprika
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: In a big cooking pan, mix all ingredients together except salt and black;

3rd Step: Cook it for 20 minutes;

4th Step: Add black pepper and salt to taste; cook for five minutes; remove from heat.

P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/390861. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Peas Powder Stew (Yeater Shiro Wot)

Spicy Peas Powder Stew (Yeater Shiro Wot) is a healthy dish for all served with Injera (Ethiopian flat bread). Low-fat sour cream as a side dish makes it delicious.

Ingredients:

½ cup spiced peas powder
1 ½ tablespoon chili pepper powder -Berbere (if spiced peas are not available
1 red onion (finely chopped)
4 or 5 tablespoons extra-virgin olive oil or vegetable oil
3 cups or more water
½ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima)*
Salt and black pepper to taste
1 cup low-fat sour cream

Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: If the peas are not spiced add the chili powder and stir for five minutes; Add one cup of water, leave it boil;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; If more water is required, add hot water and cook in a lower heat for at least 20-25 minutes;

4th Step: Add false cardamom and cook for 2 minutes;

5th Step: Add black pepper and salt to taste and cook until it simmers very well.

6th Step: Serve it cold or warm with Injera, pita bread or any bread. Sour cream as a side dish makes it more delicious.

P.S. If needed, you may add 2 tablespoons of purified butter (Nitir Kebe) instead of the oil.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/389121. For vitamin content please click on "Print Recipe" on aforementioned site.

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Sweet and Spicy Vegetarian Stuffing

This fruit and vegetable casserole is a delicious side-dish.

Ingredients:

6 cups cornbread cubes
4-5 tablespoons or more olive oil or vegetable oil
1 red onion (peeled, diced)
1 red potato (peeled, diced)
1 carrot (peeled, diced)
1 apple (peeled, diced)
1 leek (diced)
1bell pepper (seeded, diced)
1 stalk celery (diced)
½ teaspoon garlic powder
1½ teaspoon chili powder (berbere)
2 cups vegetable stock
1 cup apple juice
½ cup orange juice
Salt and black pepper to taste

Preparation:

1st Step: With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes;

2nd Step: In a bowl, place bread cubes; mix with the cooked vegetable;

3rd Step: In a lower heat warm the apple juice and orange juice;

4th Step: Pour the juice gradually to the stuffing and mix it well;

5th Step: Season stuffing with salt and pepper; if it is dry, add vegetable stock;

6th Step: Heat the oven to 350 degree;

7th Step: Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes;

8th Step: Uncover and bake for five minutes. Serve it warm.

10 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/349968. For vitamin content please click on "Print Recipe" on aforementioned site.

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Teff and Barley Injera (Ethiopian flat-thin bread)

Injera is mostly a product of teff flour. However, it is also prepared mixing teff with other grains such as barley, wheat, sorghum or rice.

Ingredients:

4 lbs teff flour *
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)

Preparation:

1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;

2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;

3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;

4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;

5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;

6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.

7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.

8th Step: If less sour taste preferred, bake it the second day.

* You may find teff flour in health store.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324696. For vitamin content please click on "Print Recipe" on aforementioned site.

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Purée Vegetable Soup

Nutritious Soup for vegans, vegetarians and Lent observers.

Ingredients:

1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste

Preparation:

1st Step: Rinse well all vegetables before chopping;

2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;

3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);

4th Step: Purée (mash) the cooked vegetables in a blender or food processor;

5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;

6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;

7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.

5 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/320790. For vitamin content please click on "Print Recipe" on aforementioned site.

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Broccoli-Macaroni Salad

Simple pasta and vegetable salad for vegans and Lent observers.

Ingredients:

2 bunch broccoli (cut off the stems and break up the florets, rinse)
1lb macaroni (twist, penne, etc.) - no egg
1 red bell pepper (seeded, rinsed, sliced)
1 yellow or orange bell pepper (seeded, rinsed, sliced)
3 scallion/green onions (trimmed, rinsed, chopped)
3 tablespoons extra-virgin olive oil or vegetable oil
6 garlic cloves, thinly (rinsed, sliced)
1 teaspoon honey mustard
2 teaspoon vinaigrette or lemon juice
½ teaspoon fresh basil (rinsed, diced)
½ teaspoon fresh parsley (rinsed, diced)
Salt and black pepper to taste

Preparation:

1st Step: Boil water, add the macaroni; cook it for 15 minutes (al dente);

2nd Step: Boil water, add the broccoli florets, cook for 5 minutes, drain and rinse with cold running water; drain well;

3rd Step: Place the broccoli in a serving dish;

4th Step: Sauté the garlic with one tablespoon oil in a medium heat;

5th Step: Add scallion and peppers; Stir-fry for 2 minutes;

5th Step: Mix the broccoli with the Sauté vegetables;

6th Step: Mix one tablespoon oil, basil, vinegar or lemon, honey mustard, salt and black pepper; whisk it well until the mixture is smooth;

7th Step: At room temperature, combine the broccoli and macaroni; pour the salad dressing; toss it well. Keep it in fridge.

8th Step: At the time of serving, sprinkle the parsley.

4 servings
For nutritional facts of this recipe please visit http://www.recipezaar.com/339629. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.

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Barley and Fruit Juice (YeBesso Dukete Smoothie)

In Ethiopian, barley is one of the top cereal grains. The lightly roasted barely (YeBesso Dukete) is used as cereal and as a drink. Blending it with fruit makes it more tasty. It is satisfying as breakfast or snack.

Ingredients:

½ cup roasted barley flour (YeBesso Dukete)*
2 mangoes or 2 pears (peeled, seeded)
1 teaspoon honey or ½ teaspoon sugar
2 cups of cold water
4 ice cubes

Preparation:

1st Step: If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d) keep it tight in a container and store it in fridge;

2nd Step: Chop the fruits;

3rd Step: Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.

3 servings

* Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/349161. For vitamin content please click on "Print Recipe" on aforementioned site.

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Spinach Dish

This Spinach dish is simple and instant.

Ingredients:

1 lb fresh spinach (washed, stems removed and lightly dry)
2 green onions/scallions (diced)
2 tablespoon extra-virgin oil or vegetable oil
4 garlic cloves (sliced) or ½ teaspoon garlic powder
½ teaspoon Italian seasoning or parsley
2 hot green peppers (seeded and sliced)
2 tablespoons water
Black pepper and salt to taste

Preparation:

1st Step: Sauté the onions and garlic with oil in a medium pot for 2 minutes;

2nd Step: Add 2 tablespoons water, black pepper and salt. Stir for 1 minute;

3rd Step: Lower the heat, add spinach, stir for five minutes; add the Italian seasoning or parsley, remove from heat before it releases water;

4th Step: Add the peppers, mix and cover it. Serve it cold or hot.

6 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/350905. For vitamin content please click on "Print Recipe" on aforementioned site.

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Rice and Vegetable Dish

One complete tasty dish.

Ingredients:

1 cup basmati rice or brown rice
½ red onion (peeled, diced)
2 carrots (peeled, diced)
1 leek (diced)
1 stalk celery (trimmed, diced)
½ cup whole sweet corn (kernels)
¼ teaspoon garlic powder
¼ teaspoon curry powder
2 tablespoon extra virgin olive oil or vegetable oil
2 cups water (or more)
1 teaspoon teriyaki sauce (if desired)
2 cups vegetable stocks
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, sauté the onion, garlic with oil until tender; add ½ cup of water, the Leek, carrots, celery; stir-fry for 5 minutes;

2nd Step: To the stirred vegetables, add 1½ cups of water, curry, teriyaki sauce and boil;

3rd Step: Rinse the rice and add to the boiling mixture; add the vegetable stock; cover and cook the rice in a lower heat for 15 minutes or until the rice absorbsw the liquid;

4th Step: Combine the corn and the boiling rice; mix well and simmer slowly for 2-3 minutes;

5th Step: Add salt and black pepper; mix well and remove from heat. Serve it hot.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/330672. For vitamin content please click on "Print Recipe" on aforementioned site.

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Pasta with Vegetable Sauce

This vegetable pasta dish is simple. It is a practical cuisine for vegetarians, vegans and for those who observe Lent.

Ingredients:

1lb spaghetti (without dairy and eggs)
2 tomatoes
1 onion
2 carrots (peeled)
1 eggplant
1 red sweet pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
1teasspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1/2 tablespoon red chili pepper (berbere) or
½ tablespoon crushed red pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: Coat the chopped eggplants with half tablespoon of oil and black pepper; bake them uncovered for 10 minutes;

3rd Step: Sauté the onion with oil; add all ingredients except the eggplant and crushed red pepper; cook the vegetables for 10 minutes;

4th Step: Add the eggplant, crushed hot pepper; cook for five minutes; remove from heat;

5th Step: Boil the spaghetti (al dente) for 6-7 minutes; strain; serve it hot with the vegetable sauce.

6 Servings

P.S. This Vegetable Sauce could be used with rice and for garnishing baked fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/297421. For vitamin content please click on "Print Recipe" on aforementioned site.

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Lentils Vegetable Soup

Ingredients:

1 cup lentils
½ onion (finely chopped)
1 tomato (seeded and diced)
2 carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger juice or vinaigrette
4 cup vegetable broth
½ teaspoons white pepper
½ teaspoon chili powder (Berbere)
4 cups or more water
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onions, carrots, celery with olive oil for 10 minutes by gradually adding half cup of water;

2nd Step: Add to the sauté onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil;

3rd Step: Rinse the lentils with cold water;

4th Step: To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 35 to 40 minutes until the lentils are very soft;

5th Step: Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan;

6th Step: Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes. Add salt and black pepper. Remove from heat. Garnish it with fresh parsley, basil or cheese of your choice.

Serve it hot or cold. Keep it in the fridge.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/298261. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

My Ethiopian Cooking: Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

Ingredients:

½ cup spiced chickpeas powder *
3 cups of water (as required)
½ cup red onions or shallots (finely chopped)
1 tablespoon hot chili pepper powder (Berbere, if more spicy required)
4 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon cardamom powder (korerima)*
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes;

2nd Step: Add one cup of water and boil;

3rd Step: To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes; then add, false cardamom, black pepper and salt; cook until simmers.

Serve it cold or warm with Injera, pita bread.

Keep it in the fridge.

Serving 4 persons

P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
(b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/296355. For vitamin content please click on "Print Recipe" on aforementioned site.

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Vegetable-Rice Soup

This is one of my favorite soup recipes that I cook for my family during Lent.

Ingredients:

1 tomato (seeded, diced)
2 scallions or green onions
2 stalks celery (chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet pepper (seeded and diced)
4 tablespoons extra-virgin olive oil or vegetable oil
3 tablespoons white rice
1 teaspoon fresh basil (diced)
1 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon fresh garlic (minced)
6 cups water or 6 cups vegetable stock
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender;

2nd Step: Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes;

3rd Step: To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley;

4th Step: In a medium heat, cook the soup for 45 minutes; add black pepper and salt.

Serve it hot.

P.S. if you are not a vegan, you may add cream or plain yogurt. If you wish spicy soup, you may add chili powder (berbere) or Tabasco sauce.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356950. For vitamin content please click on "Print Recipe" on aforementioned site.

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