Fasolia

Fasolia – Green Beans and Carrots

Makes: about a quart
Time: 60-75 minutes

Ingredients

  • 3 Tbsp olive, coconut, or palm oil or ghee
  • 1 cup red onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tsp ginger (minced)
  • 1 tsp ground turmeric
  • 3 cup green beans (trimmed and cut in bite-size pieces)
  • 2 cup carrot sticks (bite-size pieces)
  • 1 cup water
  • 2 Tbsp tomato paste
  • Salt to taste

Instructions

  1. Prep ingredients as mentioned in ingredient list.
  2. Heat the oil in a 4-quart saucepan over medium high heat.
  3. Add the onions, garlic, and ginger; cook, stirring, until softened.
  4. Add the turmeric and stir until absorbed.
  5. Add the green beans and carrot and saute until softened.
  6. Add the water and tomato paste, stir until combined.
  7. Bring to a boil.
  8. Reduce heat and simmer, uncovered, for 45 minutes or longer until the vegetables are very soft and most of the liquid has evaporated, stirring occasionally. Add extra water if necessary to keep it going.

Notes

As with most of the Ethiopian recipes, I cannot provide sources nor comment on the authenticity of this recipe, as I’m lifting it from my spouse. I mean, the Internet is out there if you want to go search for it yourself. Obviously, since I’m copying and pasting (with permission) here, I don’t care. And anyway, it’s delicious and nutritious and will dye everything yellow from turmeric.

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Ethiopian Chickpeas 

Ethiopian chickpeas and carrots side dish

Ethiopian Chickpeas

Makes: about a quart worth
Takes: about an hour

Ingredients

  • 14 oz chickpeas (drained and rinsed)
  • 1 yellow onion (small, diced)
  • 3 carrots (small-medium, chopped into 1/4 – 1/2 inch pieces)
  • 2 cups vegetable stock
  • 2 cups spinach leaves (roughly chopped)
  • 1 tsp Berbere
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika (regular paprika will work too)
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt (or to taste)
  • 1 Tbsp olive oil

Instructions

  1. In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Stir for 2 minutes
  2. Add all the spices and saute the onion in the spices for about 5 minutes over medium heat. If it starts to smoke, lower the heat.
  3. Add the chickpeas, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil.
  4. Lower the heat and let it simmer uncovered for 30-35 minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
  5. Remove from heat and stir in the chopped spinach until it is wilted

    Notes

    Again, this recipe is lifted from my spouse and thus no source or knowledge of authenticity.

    As with most Ethiopian food, it is meant to be served over injera.

    I recommend making the carrot pieces a little bigger than the chickpea, but still bite size.