Dinner · Ethiopian · 15 min
Misir Wot and Gomen with Injera (Ethiopian Spiced Red Lentils and Collard Greens)
- Calories
- 840
- Protein
- 65g
- Carbs
- 78g
- Fat
- 32g
Ingredients
- 205.2 g Chickpeas, dried, boiled
- 252.5 g Firm Organic Tofu, cubed
- 142.0 g Kale, chopped
- 6.7 g Olive oil
- 78.9 g Onions and aromatics (added weight for sugar/flavor profile)
Method
- 01In 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.
- 02Add berbere spice blend—blooming it in the dry pan until fragrant.
- 03Add the chickpeas and tofu cubes, stirring to coat evenly with the spice paste.
- 04Add 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.
- 05In a separate skillet, sauté the chopped kale with a touch of garlic and a pinch of salt until vibrant green and tender.
- 06Arrange the Misir Wot-style chickpea and tofu stew alongside the sautéed kale on a large platter lined with a piece of teff injera.
- 07The injera should soak up the spicy, aromatic juices of the stew.
- 08Garnish with a fresh squeeze of lemon to brighten the earthiness of the pulses.
Cook it with the whole plan around it
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