Ingredients

1/2 to 1 large onion, minced
3 garlic cloves, minced (or equivalent of pre-minced garlic)
4 Tablespoons vegan butter or olive oil
2 Tablespoons berbere (see ingredient list below)
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground ancho chile (optional)
1 15-ounce can diced tomatoes, drained
1 cup chicken-style broth or reconstituted boullion
1 cup coconut milk
1 15-ounce can white beans (Great Northern, Navy, or Black-eyed Peas), drained

Berbere ingredients
(If you don’t want to make the berbere, feel free to just use some of the spices from the below, the end result will taste a bit different from our recipe, but it will still be delicious!)

2 Tablespoons cayenne pepper
2 Tablespoons paprika
2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon allspice

Combine all berbere ingredients and set aside.

Directions

Heat vegan butter or olive oil in a large heavy saucepan (we use our 3-quart enameled dutch oven and it’s perfect).

Saute the onion and garlic over medium-low heat until the onion is soft and just beginning to get golden brown around the edges.

Add the berbere, turmeric, ginger, and ancho chile (if using), stir, and continue to cook for about 2 minutes.

Add the tomatoes, and cook for another minute or two, and then add the coconut milk and chicken-style broth. Bring to a simmer, and simmer for about 20 minutes, stirring frequently.

Add the beans, and continue simmering until it is nice and thick.

Remove from heat and serve with rice, or flat bread, or whatever you like!