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4 Serves
116 Mins
Soak the fenugreek seeds in a bowl of water for at least 20 minutes, then drain and whip them vigorously with a whisk until they form a thick, white, frothy paste.
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Vitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
98 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
656 mg / 4,700 mgSodium
1798 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
7 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until they are soft and translucent.
Stir in the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle simmer.
Cover the pot and let the stew simmer until the vegetables are tender.
Season the stew with salt and black pepper to taste, then transfer to a stone pot and top with the prepared fenugreek foam before serving immediately.
4
g8
g30
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Ethiopian
Indian