Dinner · 25 min · ethiopian

Fosolia

If you like green beans, you’ll love this Ethiopian dinner — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Green beans
• 2 Carrots
• 1 Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric
• 2 tbsp Niter kibbeh
• 1 cup Vegetable stock
• 1 tbsp Lemon juice

Steps

1. Trim the green beans and cut into 2-inch pieces; slice the carrots into coins.
2. Soften the onion in niter kibbeh (or oil) 5 minutes; add the garlic, ginger, and turmeric for 1 minute.
3. Add the beans, carrots, and stock; cover and simmer 12 minutes until tender-crisp.
4. Uncover and cook 3 minutes to reduce the liquid to a light glaze.
5. Finish with lemon juice and salt. Bright, golden, and quick — the weeknight wat.

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