Fossolia (Ethiopian Green Beans and Carrots) recipe

Vegan Series: Ethiopian Dishes (1/n)

Beyond the vibrant colors lies a symphony of flavors. Discover Fossolia, an Ethiopian treasure where tender green beans and sweet carrots intertwine with fragrant spices. Served alongside the unique injera (or your favorite type of bread), is a delightful invitation to savor one of the many vibrant vegan dishes Ethiopian cuisine has to offer 🙂

Ingredients:

• 4 cups green beans, trimmed and cut into 2-inch pieces

• 4 large carrots, julienned

• 2 medium onion, juliened

• 2 cloves garlic, minced

• 1 small tomato, finely chopped (optional)

• 2 tbsp olive oil

• 1/2 tsp turmeric

• 1/2 tsp cumin (optional)

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 cup water (as needed)

  ---

➡️ Instagram ⬅️

---

Instructions:

1. Heat the oil in a pan over medium heat.

2. Add the onions and sauté until soft and golden.

3. Stir in the minced garlic, turmeric, cumin (if using), salt, and black pepper.

4. Cook for about 30 seconds until fragrant.

5. Add the carrots and cook for 2 minutes, then add the green beans.

6. Stir well to coat with the spices.

7. Add the chopped tomato (if using) and 1/4 cup of water.

8. Cover and let the vegetables cook for 8-10 minutes until tender but still slightly crisp.

9. Stir occasionally and add more water if needed.

10. Taste and adjust salt if needed.

11. Serve warm with injera, rice, or bread.

💡This dish is mildly spiced, light, and pairs well with other Ethiopian stews.

---

---