Monday, June 14, 2010

Ethiopian Veggies

2 medium onions, chopped
6 cloves garlic
3 T olive oil
1 T butter
1.5 t ground ginger
2 t ground cumin
1 t ground turmeric
1/4 t ground pepper
1 t salt
4 carrots, sliced
2 cups green beans, cut into 1" slices
2 cups cauliflower florets (1/2 medium cauliflower)
1 can (or 2 cups cooked) chickpeas

Puree onion and garlic together in food processor. In a large pot, heat butter and oil over medium-high heat. Add spices and salt, and cook for 30 seconds. Add onion-garlic puree and cook for about 10 minutes or until puree loses the sharp "raw" smell. Add carrots and cook for about 10 minutes, then add beans, cauliflower, and chickpeas. (You can also add a small amount of water if things start to get dry.) Cook for another 10-15 minutes or until veggies are soft.

(This was inspired by a recipe on AllRecipes but I didn't follow it very closely.)

I served this with rice that had been mixed with lentil-garlic powder, butter, and lemon juice.


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