Ethiopian Berbere Tagine

2 tsp LG Medium/Robust Extra Virgin Olive Oil

3 Tbsp. Epices de Cru Ethiopian Berbere Spice Blend

1 Tbsp. Ginger, minced

1 tbsp. tomato paste

2 cups Vegetable Stock 

1 tbsp minced garlic

1 carrot, diced

1 leek, white and pale green parts only, thinly sliced

1 small sweet red pepper, cored and diced

1 cup Chickpeas, drained and rinsed 

1/2 cup red lentils

3/4 cup dried apricots, halved

1 cup Tomato Sauce 

½ Cup white wine (we used Quinta Espiga White Blend)

4 cups Baby Spinach

2 T LG Grilled Lemon White Balsamic or Sicilian Lemon White Balsamic



-Heat oil over medium-high heat in large saucepan. Stir in spices; cook for 1 minute. Stir in tomato paste; cook, stirring occasionally, until paste turns deep brown, about 2 to 3 minutes. Pour in broth; cook, stirring, for 1 to 2 minutes to deglaze pan. Stir in garlic, ginger carrot, leek and red pepper; cook for another 2 to 3 minutes or until vegetables are softened. Add red lentils and cook doe 15 minutes.

-Stir in chickpeas and apricots. Pour in tomato sauce; reduce heat to medium-low. Simmer for about 5 minutes or until vegetables are tender and flavours are exposed.

-Enjoy over rice, couscous or quinoa


Recipe by: Chef Lauren Marshall from Coastal Healing

From the Spice Night with Costas Cooking Class

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