This Recipe Provided by Bob’s Red Mill Natural Foods

Teff Stew

posted by 1 year ago


2 Tbs Olive Oil

1 cup Onion, chopped

2 Garlic cloves, minced

½ tsp Paprika

½ tsp ground Cinnamon

½ tsp ground Allspice

½ tsp Sea Salt

¼ tsp Cayenne Pepper

1 cup Bob’s Red Mill Whole Grain Teff

2 cups chopped Tomato (about 2)

1 cup sliced Zucchini (about 1 medium)

1 cup sliced Yellow Summer Squash (about 1 medium)

4 cups gluten free Vegetable Broth

1 cup cooked Garbanzo Beans

¼ cup Lemon Juice

½ cup chopped Cilantro


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. 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. (Makes 4 - 6 servings)

tags:  teff stew, bob's red mill, stew, soups, dairy free
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