Teff Stew

Teff Stew

( Adapted from a Bob’s Red Mill Recipe)

Ingredients:

1 cup of Teff Flour

2 cloves garlic, minced

½ tsp Paprika

½ tsp ground Cinnamon

½ tsp ground allspice

½ tsp Salt

¼ tsp Cayenne pepper

2 large tomatoes, chopped

2 small beets (par cooked and sliced)

3 large potatoes (par cooked and cut in small chunks)

1 raw carrot sliced thin

4 cups low-sodium Vegetable broth

1 cup of water

1 cup cooked or canned Garbanzo Beans (Chick Peas)

¼ cup Lemon Juice

½ cup chopped Cilantro (Optional)

black pepper to taste

Directions:

  1. In a pot, “sauté” onions in a little bit of water until soft
  2. Add garlic and seasonings. Reduce heat to low and cook for 1 minute, stirring constantly. Do not add lemon juice until the end
  3. Add Teff and cook for two minutes, stirring constantly. Add a little water if needed.
  4. Add vegetable broth and water and bring to a boil. Reduce heat and simmer for 15 minutes.
  5. Add vegetables and beans and cook 10 – 15 minutes, until vegetables are tender.
  6. Add lemon juice and stir well
  7. Season with pepper, if needed