Spicy Ethiopian Vegetable Stew

This hearty, deeply flavorful vegetable stew brings the warmth and richness of Ethiopian cuisine to your kitchen. Its vibrant blend of aromatic spices and tender vegetables creates a satisfying and comforting dish. While traditionally cooked in a clay pot called a mitmita, this stew can be easily recreated in a modern kitchen using a Dutch oven or a large pot.

The origins of the Ethiopian vegetable stew can be traced back to the country's ancient culinary traditions. It's believed that stews like this one were originally prepared by nomadic tribes over open fires. The use of berbere, a spice blend that forms the backbone of many Ethiopian dishes, gives this stew its characteristic warmth and complexity. Over time, the recipe has evolved and spread throughout the country, becoming a beloved staple in Ethiopian households.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 bell pepper, chopped
• 1 carrot, chopped
• 1 cup chopped green beans
• 1 cup chopped tomatoes
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a pot over medium.
2. Add the onion and garlic and cook until softened.
3. Add the bell pepper, carrot, and green beans and cook for 5 minutes.
4. Add the tomatoes and vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.

Why It Works

• Using a blend of chopped onion, garlic, and bell pepper provides a flavorful base for the stew.
• The addition of carrots and green beans adds texture and sweetness to the mix.
• The tomatoes lend acidity and freshness, balancing out the richness of the spices.
• Vegetable broth provides a flavorful liquid base, allowing the vegetables to simmer and absorb its essence.
• Slow simmering allows the flavors to meld and deepen, resulting in a rich and satisfying stew.