Recipe: Spicy Ethiopian Stew

Thanks, Becky!

Spicy Ethiopian Stew

1 Tbs. vegetable oil

1 medium onion, chopped

2 medium sweet potatoes, peeled and diced

2 cloves garlic, minced

2 small zucchini, diced

6 cups vegetable (or chicken) broth

¼ tsp. dried thyme leaves

½ tsp. cumin powder

½ tsp. curry powder

1/3 cup long-grain white rice

16 oz. thick & chunky salsa (you choose the spiciness)

2 cans (16oz) Garbanzo beans (chick peas), drained & rinsed

1/3 cup peanut butter

In a large saucepot, heat the oil to medium high and sauté the onions, sweet potato, garlic and zucchini for about 5 minutes. Add broth, thyme, cumin, and rice. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Add the salsa and beans and bring to a boil. Add the peanut butter and stir until combined.

Tips from Gary’s test kitchen:

Before adding the peanut butter, dip out about 1 cup of liquid from the cook pot - be careful, it‘s hot. Add the peanut butter to the broth to make a slurry, then add this to the stew. (I’ve also used crunchy peanut butter when creamy was not in the kitchen cabinet! )

To make a thicker stew, puree a portion of the garbanzo beans in a food processor or immersion blender - with a little water - depending upon your preference.