Teff Stew (Wat)

This reinterpretation of wat – an Ethiopian soup traditionally eaten with flatbread made from teff flour – includes whole grain teff in the stew itself.  This recipe can be found on our bags of Whole Grain Teff.

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Votes: 37
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Servings 4-6people
Prep Time 10minutes
Cook Time 50minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 37
Rating: 3.54
You:
Rate this recipe!
Servings 4-6people
Prep Time 10minutes
Cook Time 50minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat oil in a heavy 3 quart pot over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic, spices and salt and let cook, stirring constantly, for about 1 minute. Add teff and cook, stirring constantly for 2 minutes. Add vegetable broth and bring to a simmer. Reduce heat to low and simmer until teff is soft, about 30 minutes.
  2. Add tomatoes, zucchini and yellow squash and let cook until vegetables are crisp-tender, 10 – 15 minutes. Add the garbanzo beans and lemon juice and let the garbanzo beans warm through, 3 – 4 minutes. Just before serving, add the cilantro. Season to taste with salt and pepper.
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