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.
Preparation time: 15 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 4