This vegan take on a Marcus Samuelsson recipe features Berbere, an spice blend traditional to Ethiopian cooking. This healthy, gluten-free, oil-free plant-based recipe makes for a satisfying, spicy weeknight dinner
MEDIUM Servings: 2 Ready In: 30 minutes
1 red onion, minced
1 tbsp. fresh ginger root
2 cloves garlic, minced
2 tsp. berere spice
1/2 tsp. turmeric
1 (15-ounce) can diced tomatoes
1/4 cup coconut milk
1/2 cup vegetable stock
1 (15-ounce) can black-eyed peas (or 1 1/2 cups cooked)
2 tbsp. fresh chopped cilantro
2 scallions, thinly sliced
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To saute the aromatics: Dice the onion and peel and mince the ginger
Place the onion and ginger in a medium pot. Cover and sweat over medium heat, about 7-10 minutes, until aromatic and onions are soft.
When onions start to brown, they're ready. If they burn, simply add a splash of water to slow the cooking.
Add the Berbere spice mix and turmeric.
Cook 1-2 minutes, just to toast until aromatic.
To finish the stew: Add the tomatoes and vegetable stock. Scrape up any bits from the bottom of the pan.
Cover and simmer 10 minutes.
Add the coconut milk.
Drain and rinse the black-eyed peas. Add the peas.
Cover and simmer for at least 5 minutes.
You can cook for up to 15 minutes on low. Just don't let the beans completely turn to mush.
To serve: Chop the cilantro and slice scallion. Stir in cilantro and scallion at the last minute.
Taste to adjust seasoning and serve.
Chef's Tips: You can find Berbere spices at African specialty markets or order it online. It's very similar to curry, but with more red pepper (aka parika) and basil... and without the cumin and coriander that's in curry blends.
Amount Per Serving (1/2 recipe)
Calories From Fat (28%) 69.29
% Daily Value
Total Fat 8.28g 13%
Saturated Fat 6.57g 33%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 63.25mg 3%
Potassium 955.21mg 27%
Total Carbohydrates 40.53g 14%
Fiber 10.59g 42%
Protein 6.97g 14%
Calcium 30.67mg 3%
Iron 215.83mg 1199%
Vitamin A 2666.91IU 53%
Vitamin C 2630.34mg 4384%