Entree: Ethiopia – Ethiopian Orthodox Fasting Cuisine – ፋሶሊያ ➤ Fasoliya (Ethiopian vegan stew of green beans and potatoes cooked in spiced tomato sauce for fasting)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) green beans, trimmed and cut into 1–2 inch (2.5–5 cm) pieces
- 1 lb (454 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 3 tbsp (45 ml) neutral oil such as vegetable or sunflower oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 tsp (4 g) berbere (adjust to taste)
- 1 tsp (2 g) ground coriander (optional)
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) vegetable stock or water
- 1 tsp (5 g) sugar (balances tomato acidity, optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 1 tbsp (15 ml) lemon juice (optional, to finish)
- Fresh cilantro or chopped green onion for garnish (optional)

Instructions

1. Heat the oil in a medium, heavy skillet or saucepan over medium heat. Add the chopped onion and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
2. Stir in the berbere and ground coriander, toasting the spices in the oil for 30–45 seconds. Add the crushed tomatoes and vegetable stock, bring to a simmer, and cook 5 minutes to marry flavors.
3. Add the diced potatoes to the sauce, cover, and simmer gently for 10 minutes. Then add the green beans, stirring to coat, and continue simmering, partially covered, until potatoes and beans are tender, about 10–15 more minutes.
4. Taste and adjust seasoning with salt, pepper, and sugar if needed. Stir in lemon juice if using for brightness. Remove from heat and let sit a few minutes to thicken slightly.
5. Garnish with cilantro or green onion and serve warm with injera, flatbread, or rice as a main course appropriate for fasting observance.