Ethiopian Vegetarian Lunch: Aromatic Injera and Miso Veggie Stew – A Flavorful Fusion

Allergens

Wheat (injera)

Ingredients

• 1. Whole wheat flour 2. All
• purpose flour 3. Water 4. Miso paste 5. Olive oil 6. Onion 7. Garlic 8. Carrots 9. Bell peppers 10. Zucchini 11. Kale 12. Chickpeas 13. Vegetable broth 14. Ground coriander 15. Ground cumin 16. Turmeric 17. Salt 18. Black pepper

Instructions

1. Prepare the injera bread by mixing whole wheat flour, all purpose flour, and water in a large bowl until you achieve a smooth batter. Cover and let it rest for at least 4 hours or overnight. Then cook it on a griddle until bubbly and golden brown.
2. In a large pot, heat olive oil over medium heat. Sauté onions, garlic, carrots, bell peppers, zucchini, kale, and chickpeas for 7 10 minutes or until the vegetables are tender.
3. Add miso paste, vegetable broth, ground coriander, cumin, turmeric, salt, and black pepper to the pot, stirring well to combine. Let it simmer for another 5 7 minutes.
4. Serve the miso veggie stew atop the injera bread, garnishing with fresh herbs if desired.

Chef’s Insight

The combination of tangy injera and rich miso-infused stew creates a perfect balance of flavors, making this dish both comforting and exciting.

Notes

Feel free to add more vegetables or adjust the spices according to your taste preferences.