Minutes to Prep
Minutes to Cook
Ethiopian Shahan Ful+ Beet Salad
Beet Salad | Arugula, Goat cheese, Berbere Dressing
Ethiopian Shahan Ful | White beans, Tomato, Chili Pepper
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
Ingredients
Ethiopian Shahan Ful
½ cup onions (minced)
1 tsp cumin
½ tsp turmeric
2 tbsp olive oil
2 cloves garlic (minced)
½ cup tomato (small diced)
½ green chili or jalapeno (optional)
2 cups stock (or water) for cooking
1 cup white beans or black eye peas (can or fresh)
Chef Note: if using fresh, soak beans in 4 cups of water overnight
Garnish
2 tbsp cilantro
2 tbsp parsley
2 tbsp tomato
½ green chili or jalapeno (minced) optional
1 ea lemon (both juice and zest)
½ tsp smoked paprika
¼ cup chickpeas (can)
½ cup olive oil
Beet Salad
2 ea beets, red or golden (fine julienne cut)
1 tsp ginger (minced)
½ tsp garlic (minced)
1 ea lemon (zest and juice)
½ ea orange (zest and juice)
½ tsp mustard
½ tsp berbere spice
¼ cup olive oil
2 oz arugula
1 tbsp mint (optional)
1 tbsp parsley (optional)
goat cheese
Instructions
Ethiopian Shahan Ful
Steps | Phase 1
- Using a strainer, strain the liquid off of the beans and rinse under water well (can only)
* If you are using dry beans allow to soak 3-4 hours before using
- Reserve
- Using a medium-size pot, pre-heat dry
- Add onions, turmeric, and cumin. Allow to cook until caramelization begins (slightly brown). This should take 5-7 minutes
- Add olive oil and garlic, allow to cook until soft (3 minutes)
- Add tomato and green chili, allow to cook for another 2-3 minutes
- Add beans and stock
- Adjust seasoning with salt and pepper
- Allow mixture to cook out for 10-12 minutes or until tender
Phase 2
- Add the ½ cup of olive oil to a small pot and pre-heat (about 375)
- Strain your chickpeas well and rinse
- Make sure they are dry
- Toss with salt and pepper
- Place in the oil and allow them to cook until golden brown and crispy (3-5 minutes)
- Remove and place on a paper towel
Phase 3
- While beans are cooking let’s make the garnish
- Using a medium bowl add cilantro, parsley, green chili, cumin, paprika, olive oil and lemon juice.
- Adjust seasoning with salt and pepper
- Mix well and reserve
Phase 4
- Remove beans adjust seasoning and serve
Beet Salad
Phase 1
- Using a medium-size bowl add ginger, garlic, lemon, orange, mustard, and berbere
- Using a whisk mix well. While mixing, begin to add oil in a slow steady stream
- Adjust your seasoning with salt and pepper
Phase 2
- Peel beets
- Using a mandoline or grater, cut beets into thin strips
- Add about 2 tbsp of dressing to beets mixture and mix well
Phase 3
- Rough chop mint and parsley
- Using a bowl add arugula, mint, and parsley. Mix well
Phase 4
- Place mixture on serving plate
- Add beets
- Finish with dressing
- Garnish with goat cheese
- Serve
