Spicy Mixed Vegetable Stew

This Ethiopian vegetable stew leans on two ingredients you may not have in the pantry yet, but should: berbere and ghee. Berbere is the foundational Ethiopian spice blend (chili, fenugreek, ginger, cardamom, cloves and more) and a tablespoon of it does work that twenty individual spices couldn’t pull off alone. Ghee provides the cooking fat, lending a nutty, slightly tangy richness that olive oil can’t match. The technique is layered: bloom the onions, garlic, berbere and paprika in the ghee for two minutes to release the aromatics, then add the heartier vegetables (beans, carrots, potatoes) and sauté for ten more minutes so they caramelize at the edges. Tomatoes, tomato paste and vegetable stock go in last to braise the whole pot until tender. Stir in fresh parsley off the heat for a green pop. Serve traditionally with injera or over rice.

Chef Tips

• Berbere comes in many heat levels. Start with one tablespoon, taste before adding more. Some commercial blends are eye-wateringly hot.
• Ghee makes a real difference here. If you don’t have it, use clarified butter or refined coconut oil before reaching for olive oil.
• Cube the potatoes small (about ½ inch) so they finish cooking in the same 15-minute window as the carrots and beans.
• The stew thickens and improves overnight as the flavors meld. Make a day ahead if possible.

Variations

• Add a cup of chickpeas or red lentils with the tomatoes for a heartier protein boost.
• Stir in a handful of chopped collard greens or kale in the last 5 minutes for extra leafy nutrition.
• Top with a spoon of yogurt or a hard-boiled egg for a more traditional Ethiopian platter.