Hamli (Ethiopian Spinach Stew)
Hamli is a vibrant and flavorful dish made with fresh spinach and a blend of aromatic spices. This vegetarian stew is a popular side dish in Ethiopian cuisine and pairs well with injera (Ethiopian flatbread) or rice.
Source and licence
"Hamli (Ethiopian Spinach Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hamli_(Ethiopian_Spinach_Stew), revision 4518626), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hamli_(Ethiopian_Spinach_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518626
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well to coat the onions with the spices.
- Add the chopped spinach to the saucepan and stir to combine it with the spice mixture.
- 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.
- 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.
- Remove from heat and let rest for a few minutes to allow the flavors to develop.
- Garnish with freshly chopped cilantro or parsley. Serve hot as a side dish, accompanied by injera or rice.