Hamli (Ethiopian Spinach Stew)
Hamli is an Ethiopian spinach stew that turns two pounds of fresh greens into a deeply seasoned side dish. The spices go into the onions first, so turmeric, cumin, coriander and cayenne coat everything before the spinach wilts into them. A cup of broth or water finishes it as a loose, savory stew. It is vegan, quick to make, and made to be scooped up with injera or spooned over rice.
Instructions
Warm the olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook, stirring now and then, until it turns translucent.
Stir in the garlic, ginger, turmeric, cumin, coriander, cayenne and salt. Mix well so the onions are evenly coated with the spices.
Add the chopped spinach and toss it through the spiced onions until it is well combined.
Cover the pan and cook for 10 to 15 minutes, stirring occasionally, until the spinach has wilted down and is tender.
Pour in the broth or water and keep cooking for another 5 to 10 minutes so the flavors come together. Taste and add more salt if it needs it. If the stew looks too watery, simmer it uncovered for a few minutes to reduce the liquid.
Take the pot off the heat and let it rest for a few minutes. Top with chopped cilantro or parsley and serve hot with injera or rice.
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