Ethiopian Fasolia Recipe - Amharic Vegan Vegetables Video

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

green bell pepper

🥗Healthier: red bell pepper

💰Cheaper: yellow bell pepper

Red bell pepper has more nutrients and sweetness.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb with a similar flavor profile.

Trim the ends of the green beans and cut them into 2-inch pieces.

Chop the onion and garlic finely.

Grate the ginger and set aside.

Dice the tomatoes and green bell pepper.

Slice the carrots into thin rounds.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Add the diced tomatoes and bell pepper, cooking until softened, about 3-4 minutes.

Stir in the sliced carrots and green beans, mixing well to combine.

Sprinkle in the cumin, coriander, turmeric, salt, and black pepper, mixing thoroughly.

Cover the skillet and cook until the green beans are tender, about 10-12 minutes, stirring occasionally.

Remove the lid and cook for an additional 2-3 minutes to evaporate excess moisture.

Drizzle with lemon juice and toss to combine.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: