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Ethiopian Bean & Sweet Potato Wat

Summary

Yield
Servings
Source

Heather Crosby

Prep time1 hour

Description

Ethiopian Bean & Sweet Potato Wat

Ingredients

8ozOnion (Chopped {fine})
8ozCarrot (chopped {fine})
1⁄2tCumin (ground)
1tPaprika (ground)
1tGinger (ground)
1tSea Salt
1⁄2tBlack Pepper
1⁄4tCardamon (ground)
1⁄2tCayenne
2 tomatoes, peeled (Diced)
1cGarbonzo and/or Fava Beans (Soaked overnight {or canned} drained)
1cPeas (green or other) (cleaned)
1 Sweet Potato (peeled and chopped)
1TOil (coconut)

Instructions

  • Cook (boil and simmer) Garbonzo/Fava beans until slightly softened (30-50 min)
  • Saute onions (in large pot) until soft, then add carrots and sweet potato, for 10 minutes,
  • Stir in spices and tomatoes.
  • Drain beans (when soft) and add.
  • Add water (to suit - more stew-like with less water); also see note below about Coconut milk
  • Cook for 20-30 minutes then add peas.
    Add seasonings to taste

    Serve with flatbread
    (drain some water and add coconut milk for richer taste)



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