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Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ethiopian black eyed beans stew (vegan). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Ethiopian black eyed beans stew (vegan) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Ethiopian black eyed beans stew (vegan) is something that I have loved my whole life.

Vegan black-eyed bean stew has been a staple in our household. In Ghana, they call black-eyed bean stew red-red. It gets the red colour from the red palm oil they use, which is easily accessible.

To get started with this recipe, we must first prepare a few components. You can have ethiopian black eyed beans stew (vegan) using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Ethiopian black eyed beans stew (vegan):

1. Make ready 1 tbsp paprika
2. Get 1 tbsp ginger powder
3. Make ready 1 tbsp & 1/2 of Yellow Ras el Hanout
4. Prepare 1 tbsp turmeric powder
5. Prepare to taste Cayenne pepper powder
6. Get to taste Black pepper
7. Take 1 medium onion
8. Make ready 3 gloves of garlic
9. Prepare 2 medium sweet potatoes
10. Take 1 red bell pepper
11. Take 1 handful coriander
12. Get 1 tin coconut milk
13. Take 500 g black eyed beans
14. Take 1 squeeze Agave syrup
15. Prepare 2 vegetable stocks cubes
16. Take 1 drizzle of olive oil
17. Make ready I didn’t add okra this time but it tastes lovely with it 😋
18. Prepare Pro tip: mash a couple of sweet potatoes to make the stew thicker

I usually make blackeyed peas stew with bamboo shoots (more of an asian flavor) but the indian version sounds perfect. I love Ethiopian food, and while visiting my niece in Portland, OR, we went to an excellent Ethiopian restaurant. In the same section of town there were a few Ethiopian Markets stocked with homemade Berbere spice already mixed and. This vegan Ethiopian Stew with lentils and vegetables is spiced with berbere, a traditional spice mix of cardamom, coriander and black peppercorns, and it is full of I had most of the ingredients I needed for this Ethiopian stew in my pantry.

Steps to make Ethiopian black eyed beans stew (vegan):

1. Place all the ingredients together
2. Place Drizzle of olive oil into a pan, pre heat then add onions. Cook onions until the are semi cooked
3. Once onions are semi cooked, add spices and agave nectar and cook for another another 2 minutes
4. Add tomatos and cook for another 2 -3 minutes
5. Add red pepper and cook for another 2 - 3 minutes
6. Add sweet potatoes and cook for another 2 - 3 minutes
7. Add the coconut milk to the above and cook on gas mark 6 until it starts boiling, once it starts boiling reduce heat to gas mark 4 and leave for 20 minutes. Stir every 5 minutes.
8. Add the black eyed beans, coriander, stir and leave for another 15 minutes. Be mindful to stir every couple of minutes so it doesn’t burn.
9. Serve along with rice and decorate with couple of pumpkin seeds, coriander and spring onion.

I used mushrooms, sweet potatoes, carrots, tomatoes and red. Black-eyed peas were a supporting player, never the star. Even in hoppin' john, the popular dish with lowcountry roots, black-eyed peas are paired with rice As this stew was cooking, my husband came by and asked what was smelling so good, and I had to agree. Pork, onions, garlic, stock, and earthy. This vegan spin on a classic dish is meaty, savory, and satisfying.

So that’s going to wrap it up with this special food ethiopian black eyed beans stew (vegan) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!