Hamli (Ethiopian Spinach Stew)

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon cayenne pepper, or to taste
• 2 pounds fresh spinach, washed and chopped
• Salt, to taste
• 1 cup vegetable broth or water
• Fresh cilantro or parsley, chopped, for garnish

Ingredients for 2 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

   Stovetop
2. 2

   Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well to coat the onions with the spices.

3. 3

   Add the chopped spinach to the saucepan and stir to combine it with the spice mixture.

   Stovetop
4. 4

   Cover the saucepan and let the spinach cook for about 10–15 minutes, or until it wilts down and becomes tender. Stir occasionally to ensure even cooking.

   Stovetop
5. 5

   Pour in the vegetable broth or water, and continue cooking the stew for another 5–10 minutes to allow the flavors to meld together. Adjust the seasoning with salt if needed.

6. 6

   Remove from heat and let rest for a few minutes to allow the flavors to develop.

7. 7

   Garnish with freshly chopped cilantro or parsley. Serve hot as a side dish, accompanied by injera or rice.