Prep 5 mins
Cook 40 mins
This dish is amazingly simple to make for how amazingly delicious it is. Its a variation on a recipe from a vegan cook book. The mushrooms aren't a traditional Ethiopian ingredient, but they create a delicious smoky flavor. Serve this over brown rice for a healthy flavor experience. Wine Tip: Cabernets go well with Ethiopian spices.
- 6 serrano peppers, seeded and coarsely chopped
- 1 tablespoon fresh ginger, crushed
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup red wine
- 3 tablespoons olive oil
- 2 green bell peppers, seeded and cut into 1-inch strips
- 2 portabella mushroom caps, chopped into one pieces (if they are particularly small, you may want to use 3)
- Preheat oven to 400°F.
- Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
- Place bell peppers and mushrooms in a glass baking dish and cover with puree.
- Cover with foil; bake for 20 minutes.
- Remove foil, stir, and cook for 20 more minutes.
- Serve over rice.
This was a good basic recipe although my husband and I found it to be rather bland. There was a bit of heat from the peppers but none of the spices really came through. Next time I will put a full teaspoon of all of the spices in and add one of salt as well. It was super easy to make and we will use it as a "springboard" for experimenting. Thank you for sharing Chelseas.