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How To Prepare Delicious Ethiopian Beans Stew

This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.

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Besan ladoo

Just a couple of days ago was Janmashtami (Lord Krishna's birthday), so I decided to make this sweet and offer him. I remember that a few years ago, I was in Vrindavan and Mathura, places where Lord Krishna was born and grew up, and I was not able to see the temple then, as the doors were shut in the afternoon. That trip is still due...hopefully some day in the near future I will go back...Ingredients4 cups chick pea flour, sifted1.25 cups warm ghee2 cups granulated sugar1 teaspoon cardamom powder15 cashewnuts, roughly choppedInstructionsIn a wide saute pan, heat ghee over medium heat. Add chick pea flour and saute for about 20 - 25 minutes on medium low heat, stirring constantly....

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