Tuesday, January 18, 2011

Pressure Cooker Ethiopian Stew

Here is another quick and easy pressure cooker meal if you are looking for something warm and hearty after a day at work. I have put a range of 1 cup of water for this one--3 cups will get you a thick stew easily scooped up with injera, and 4 cups make it thinner and perfect for quinoa and the like.

- 2 cups yellow split peas, well-rinsed and drained
- 3 to 4 cups water
- 3 tbsp margarine
- 2 onions, halved and sliced
- 2 cloves of garlic, chopped
- 1 tbsp minced ginger
- 1 tomato, diced
- 1 cup diced potato
- 2 cups sliced carrot
- 1 cup cut green beans (fresh or frozen)
- Berbere to taste
- 1 tbsp paprika
- 1 tsp tumeric
- 1/2 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- salt to taste

1. Place all ingredients in a pressure cooker and mix well. Test the broth to see if it is spiced to your liking, and adjust accordingly. Close lid and bring up to pressure over high heat. When pressure is reached, cook for 20 mins on low. Remove from heat and let pressure drop. Open lid, mix well, and serve.