spinach & pea teff stew

I told you I’ve been eating a lot of teff lately. Last night when I got back from grocery shopping for tonight’s potluck, I realized I didn’t really have much for that night’s dinner. I looked through the freezer and found spinach and peas.

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I thawed half a pound of spinach and squeezed out most of the water,

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then put it in a medium size saucepan with three minced cloves of garlic.

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Seasoned with pepper, smoked paprika, turmeric, cumin, coriander, cinnamon and soy sauce to taste. Stir it up and let the spices cook into the spinach over medium heat a few minutes. If it starts to dry out, add a little water.

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Then add 1/2 C teff flour.

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And then, add 1 1/2 C water. Stir until the teff is dissolved and continue to cook (and stir) until it stops thickening.

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Add some frozen peas. Whatever amount you feel comfortable with : ) Stir them in and continue to cook a few minutes longer, basically until the peas are the same temp as the rest of the stew.

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Gaze at the beautiful, wholesome green and brown stew you just created – but not for too long, you don’t want it to get cold. I sprinkled mine with nutritional yeast. Enjoy.

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