Chickpea and Turnip Ethiopian Stew
Inspired by Susan Voisin
1 pound small turnips (may substitute potatoes or sweet potatoes)
1/2 small head shredded cabbage
1 medium onion, chopped
1 teaspoon minced ginger root
2-1/2 teaspoons Ethiopian Seasoning
3 leeks, white parts only, washed well and chopped
2 carrots, chopped
4 cups vegetable broth or stock
1 15-ounce can chickpeas, drained well
1 teaspoon salt, or to taste
1/2 cup thick nut milk (almond or cashew or coconut milk or combination thereof)
Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.
Heat a large, non-stick pot. Add the onions and water-sauté until they begin to turn brown. Add the ginger root, Ethiopian seasoning and water-sauté for another minute.
Add all the remaining ingredients except the nutmilk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the nutmilk. Stir well until heated throughout and serve.
Ethiopian Green Beans and Potatoes Inspired by Susan Voisin (link below)
2 large white potatoes, diced (and peeled if desired) 1/2 lb. green beans, cut into 1-inch sections 1 small yellow onion, chopped fine 2 cloves garlic, minced 1 small jalapeño or serrano pepper, seeded and minced 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 15-oz. can stewed tomatoes 1/2 teaspoon fresh lime juice
Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
Heat large non-stick skillet. Water-sauté the onion, garlic, and jalapeño for about 4 minutes. Stir in the seasonings and water-sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.
1 diced onion
1 diced red pepper
1 diced green pepper
4 cloves minced garlic
2 cups brown rice
2 cups dry black beans
1 cup low salt salsa
8 cups water
Water saute onion, bell peppers & garlic
Combine salsa, water, brown rice & black beans in iPot
Close lid w/ sealed vent
Cook 28 minutes on “manual”
Turn pot OFF
Let pot depressurize naturally for 30 minutes