Ethiopian spiced green beans and carrots from Faye Levy's International Vegetable Cookbook: Over 300 Sensational Recipes from Argentina to Zaire and Artichokes to Zucchini (page 50) by Faye Levy

  • scallions
  • carrots
  • ground cayenne pepper
  • ground cinnamon
  • fresh ginger
  • nutmeg
  • onions
  • paprika
  • tomato paste
  • turmeric
  • green beans
  • ground cloves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on February 18, 2020

    Pretty tasty. Not sure why the beans need to be blanched first. Might as well add them raw when the carrots are beginning to cook -- the time to add beans will depend on how thick they are. As the notes say, this sauce could be used with a variety of veg.

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