North African Stew

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  • 3 tablespoons canola oil
  • 2 cups chopped onion
  • 2 cups diced sweet potato
  • 1 cup diced red pepper
  • 2 teaspoons (to taste) Berbere spice blend (an Ethiopian spice mix available in Bulk Foods departments)
  • 3 cups vegetable stock
  • 1 can (15.5 ounces) garbanzo beans, drained
  • 1 can (14.5 ounces) diced fire-roasted tomatoes
  • Salt and pepper to taste
  • Cilantro to garnish


Heat the oil in a large saucepan over medium heat. Add onion, sweet potato and pepper. Cook for about 10 minutes or until onions are tender.
Add Berbere and cook for 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally until everything is tender and heated through.
Garnish with cilantro.

Recipe from Central Market Poulsbo - Culinary Resource Center
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