Teff Stew

from Bob's Red Mill website
Read about teff on Wikipedia

Teff Stew
This reinterpretation of wat--an Ethiopian soup traditionally eaten with flatbread made from teff flour--includes whole grain teff in the stew itself.

2Tbsp Olive Oil
1 cup chopped Onion
2 cloves Garlic, minced
1/2 tsp Paprika
1/2 tsp ground Cinnamon
1/2 tsp ground Allspice
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 cup Teff 2 large Tomatoes, chopped
1 medium Zucchini, sliced
1 medium Yellow Summer Squash, sliced
4 cups Vegetable Broth
1 cup cooked Garbanzo Beans
1/2 cup Lemon Juice
1/4 cup chopped Cilantro
ground Black Pepper
Salt

Heat oil in a heavy 4-quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt. Reduce heat to low and cook for 1 minute, stirring constantly. Add teff and cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a boil. Cover, reduce heat and simmer, stirring frequently, until teff is soft, about 15 minutes.

Add vegetables and beans; cook until tender, 10-15 minutes. Add lemon juice and cook 3 more minutes. Add cilantro just before serving. Season to taste with salt and pepper.

Makes 4-6 servings.