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Teff Stew

Ingredients

  • 2 Tbsp Avocado Oil
  • 1 cup Onion chopped
  • 2 cloves Garlicminced
  • 1/2 tsp Paprika
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper
  • 1 cup Whole Grain Teff
  • 2 Tomatoes chopped
  • 1 cup Zucchini sliced
  • 1 cup Yellow Summer Squash sliced
  • 4 cups Vegetable Broth
  • 1 cup Garbanzo Beans cooked
  • 1/4 cup Lemon Juice
  • 1/2 cup Cilantro chopped

Instructions

  1. Heat oil in a heavy 3 quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt and let cook, stirring constantly, for about 1 minute. Add teff and cook, stirring constantly for 2 minutes. Add vegetable broth and bring to a simmer. Reduce heat to low and simmer until teff is soft, about 30 minutes.
  2. Add tomatoes, zucchini and yellow squash and let cook until vegetables are crisp-tender, 10 – 15 minutes. Add the garbanzo beans and lemon juice and let the garbanzo beans warm through, 3 – 4 minutes. Just before serving, add the cilantro. Season to taste with salt and pepper.