Bean There, Zucch’d That
Ethiopian-Inspired Stew with Zucchini, Brown Beans, and Berbere Tomato Sauce
40 minutes
Serves 4
DinnerAfricanVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Tonight, we’re headed to Ethiopia, without leaving your stovetop. This warming vegetarian stew spotlights the magic of berbere spice, coaxing big flavor from humble beans and zucchini.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Sauté until translucent, about 5 minutes.
- 02Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- 03Sprinkle in the berbere, cumin, and coriander. Stir constantly for 30 seconds to bloom the spices in the hot oil.
- 04Add the tomato paste and cook, stirring, for 2 minutes to caramelize slightly.
- 05Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.
- 06Tip in the zucchini and brown beans. Season with kosher salt and black pepper. Stir to combine.
- 07Simmer uncovered for 18–22 minutes, stirring occasionally, until the zucchini is just tender and the stew has thickened.
- 08Turn off the heat. Stir in the lemon juice for brightness.
- 09Taste and adjust salt or acid if needed. Ladle into bowls, sprinkle with fresh cilantro, and serve hot with injera or crusty bread.
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