Deliciously Warm Spiced Somali Stew
Created by Kari Ray
There is nothing better on a cold December evening than a hearty stew flavored with warm spices. This dish was inspired by the culinary traditions of Somalia and has flavors that showcase the varied influences other cultures have had on their food. It truly is a masterpiece packed full of warm inviting spices such as cinnamon, nutmeg and allspice. This stew is meant to be enjoyed with friends and family. Pair it with a loaf of warm artisan bread and it’s a perfect meal to add to your holiday menu.
- 2 tbsp oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp paprika
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp cayenne pepper
- ¼ tsp ground fenugreek (optional)
- 1 8-ounce can of tomato sauce
- 2 large potatoes, cut into 1-inch pieces
- 1 14-oz can chickpeas, drained and rinsed
- salt to taste
- Heat oil in a large stock pot.
- Add onion and sauté until soft and translucent.
- Add garlic and fresh ginger and sauté for an additional minute.
- Stir in spices. Cook for 1 minute until spices are toasted and fragrant.
- Add tomato sauce, broth, potatoes, carrots and chickpeas and bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes.
- Uncover pot and simmer for an additional 20 minutes until stew is thickened and potatoes and carrots are very tender. Salt to taste.
Serve with warm bread and enjoy.