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