Teff stew with an Ethiopian twist
Ingredients:
- 2 tbsp olive oil
- 1/2 tsp asafoetida
- 2-3 tsp berbere mix to taste (see my blogpage dated november 6th 2015 for my recipe)
- 1 cup teff grains
- 2 large tomatoes diced
- 1 zuchini sliced
- 200 grams pumkin diced
- 4 cups broth
- 1 cup canned chickpeas (my favorite beans!)
- 1/3-1/2 cup lemon juice, simply use your tastebuds!
- chopped cilantro to taste
- Heat the oil in a big cooking pan, add the teff and spices, cook for 2 minutes stirring constanly
- Add the broth and bring to a boil
- Lower heat and cook until teff starts to soften (about 10 minutes)
- Add vegetables, cook for 10 more minutes
- Mix in the chickpeas and lemon juice
- Just before serving mix in the fresh cilantro