Misir Wot and Gomen with Injera (Ethiopian Spiced Red Lentils and Collard Greens)

In a heavy-bottomed pot, sweat a large finely diced red onion until translucent and just beginning to caramelize, adding a splash of water to prevent burning.

Add berbere spice blend—blooming it in the dry pan until fragrant.

Add the chickpeas and tofu cubes, stirring to coat evenly with the spice paste.

Add a ladle of water and simmer over low heat until the chickpeas are tender and the sauce has thickened into a rich, deep red stew.

In a separate skillet, sauté the chopped kale with a touch of garlic and a pinch of salt until vibrant green and tender.

Arrange the Misir Wot-style chickpea and tofu stew alongside the sautéed kale on a large platter lined with a piece of teff injera.

The injera should soak up the spicy, aromatic juices of the stew.

Garnish with a fresh squeeze of lemon to brighten the earthiness of the pulses.