Ethiopianvegetarianvia groq
Roasted Ethiopian Yellow Pepper Stew
A flavorful and spicy Ethiopian-inspired stew made with roasted yellow peppers, served over injera bread.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●3 yellow peppersany color bell pepper works but yellow is traditional
- ●4-6 pieces injeratraditionally served with injera bread
- ●3 cloves roasted garlicmince roasted garlic for added flavor
- ●1 medium onionchop onion and sauté until softened
- ●2 inches gingergrate ginger for added spice
- ●any combination of carrots, zucchini, and cabbage tenderly cooked vegetablesadd your choice of vegetables for added nutrition
- ●2 tablespoons olive oiluse high-quality olive oil for best flavor
- ●1 teaspoon chili powderadjust to taste for desired level of heat
- ●1 teaspoon saltseason to taste with salt and pepper
- ●1/4 teaspoon black pepperfreshly ground pepper is best
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roast yellow peppers in the oven for 30-40 minutes, or until skin is blistered and charred.
- 3
Peel roasted peppers and chop into large pieces.
- 4
In a large pan, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
- 5
Add minced roasted garlic, grated ginger, and chili powder. Stir to combine.
- 6
Add tenderly cooked vegetables and roasted peppers to the pan. Season with salt and pepper to taste.
- 7
Serve over injera bread and enjoy!
- 8
Note: Traditionally, Ethiopian stews are made with a combination of vegetables and meat, but this vegetarian version is a great alternative.