Ginger Ethiopian Bean Bowl with Split Peas
Ginger Ethiopian Bean Bowl with Split Peas A CIF Food Is Medicine lunch inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Description
A CIF Food Is Medicine lunch inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
- 1 cup split peas
- 1 cup teff or quinoa
- 2 cups collard greens
- 1 cup tomatoes
- 1 cup cabbage
- cardamom
- paprika
- ginger
- 2 tablespoons ground flaxseed
- black pepper to taste
Instructions
- 1 Add ingredients to the cooker with low-sodium broth and spices,
Cook until tender according to appliance instructions,
Adjust texture with broth as needed,
Finish with herbs, citrus, or yogurt if desired.
ginger ethiopian bean bowl with split peas, ethiopian, lunch, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 2 cups collard greens, 1 cup tomatoes