Ethiopean Chicken Sweet Potato Stew with Escarole

Method

1. 01

   Peel and mince the red onion and dry fry in a non-stick pan until soft.

2. 02

   Peel and mince the garlic and ginger.

3. 03

   Mix into the onions with the niter kibbeh before adding the berebere and paprika.

4. 04

   Dice the sweet potato and celery.

5. 05

   Peel and dice the carrots.

6. 06

   Mix in and fry.

7. 07

   In the meantime, steam the escarole and then dry in a towel before dicing and adding to the stew.

8. 08

   Mix in the Quorn pieces, water, and pepper.

9. 09

   Mix in the tomato paste and vigorously stir to allow it all to thicken with the rest of the ingredients.

10. 10

    Continue to simmer with the lid off until it is a think stew that holds together very well, which may take 20-30 minutes