Ethiopian black eyed beans stew (vegan)

Name: Ethiopian black eyed beans stew (vegan)
Total time: 3600 s
Cuisine: British
Ingredients: 1 tbsp paprika; 1 tbsp ginger powder; 1 tbsp & 1/2 of Yellow Ras el Hanout; 1 tbsp turmeric powder; to taste Cayenne pepper powder; to taste Black pepper; 1 medium onion; 3 gloves of garlic; 2 medium sweet potatoes; 1 red bell pepper; 1 handful coriander; 1 tin coconut milk; 500 g black eyed beans; 1 squeeze Agave syrup; 2 vegetable stocks cubes; 1 drizzle of olive oil

naochef @naochef

Ethiopian black eyed beans stew (vegan)

Saved

Ingredients

1 hour approx

1 tbsppaprika
1 tbspginger powder
1 tbsp& 1/2 of Yellow Ras el Hanout
1 tbspturmeric powder
to tasteCayenne pepper powder
to tasteBlack pepper
1medium onion
3gloves of garlic
2medium sweet potatoes
1red bell pepper
1 handfulcoriander
1 tincoconut milk
500 gblack eyed beans
1 squeezeAgave syrup
2vegetable stocks cubes
1drizzle of olive oil
I didn’t add okra this time but it tastes lovely with it 😋
Pro tip: mash a couple of sweet potatoes to make the stew thicker

Saved

Steps

1 hour approx

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.