Injera, the spongy, slightly sour flatbread, is the cornerstone of Ethiopian cuisine, and for good reason. Its unique texture and subtle tang perfectly complement the rich, flavorful stews served alongside. This recipe elevates the classic injera experience with a vibrant, autumnal twist: a roasted butternut squash and chickpea stew. The sweetness of the roasted squash beautifully balances the earthiness of the chickpeas, creating a hearty and satisfying meal perfect for a cozy evening. We'll use simple, accessible ingredients to bring this delicious dish to your table.
Forget complicated techniques and lengthy ingredient lists. This recipe simplifies the process of making both the injera and the stew, making it achievable for even novice cooks. The butternut squash adds a delightful sweetness and vibrant color, while the chickpeas provide a protein boost. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below!
Tools Needed
- Cast iron pan
- Blender
- Saucepan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Base
- Combine tapioca flour, Thai flour, spelt flour, Perrier water, key lime juice, sea salt, and smoked sea salt. Let it rest for 5 minutes.
- Heat a cast iron pan. Pour a thin layer of batter, spread evenly, and cook until bubbles form. Cover and steam for 1 minute before flipping. Cook for another 30 seconds.
Step 2. Roast and Sauté the Vegetables
- Roast butternut squash with oregano, sea salt, and grapeseed oil for 40 minutes. Let it cool and then mix with agave, sea salt, and cayenne pepper.
- Sauté zucchini, yellow squash, red onions, and scallions in grapeseed oil with bay leaves, fresh berries, sea salt, and cayenne pepper until tender-crisp.
- Sauté watercress with a few drops of key lime juice.
Step 3. Prepare the Stews and Sides
- Blend sun-dried and fresh tomatoes into a paste. Sauté red onion, scallions, red bell pepper, and cherry tomatoes in seasoned oil. Add chickpeas, tomato paste, cayenne pepper, sea salt, and basil. Simmer for 10 minutes.
- Sauté mushrooms and red onions. Add cooked black chickpeas, cayenne pepper, sea salt, and coriander. Cook for 5 minutes.
Step 4. Assemble the Platter
- Arrange the injera, roasted butternut squash, sautéed vegetables, chickpea stew, mushroom & black chickpea mixture, and watercress on a plate.
Read more: Ethiopian Tofu Stir-Fry: A Flavorful & Vegan Recipe
Tips
- Use authentic Thai flour for the best Injera texture.
- Adding spelt flour lightens the Injera and gives it a nice color.
- The key lime juice adds a traditional sourdough-like tang to the Injera.
- Seasoning the oil before sautéing adds depth of flavor to the vegetables.
Nutrition
- N/A
FAQs
1. Is this recipe truly Dr. Sebi compliant?
Yes, this recipe focuses on alkaline-forming, plant-based ingredients that align with Dr. Sebi's dietary principles. We avoid all processed foods, refined sugars, and animal products.
2. Can I make the injera and stew ahead of time?
Yes! The injera can be made a day or two in advance and stored properly. The stew also tastes even better the next day. Just reheat gently before serving.
This Ethiopian Injera platter, inspired by Dr. Sebi's principles, offers a delicious and healthy meal that's both satisfying and vibrant. Enjoy the unique flavors and textures of this plant-based feast, knowing you're nourishing your body with wholesome ingredients. Experiment with different vegetables and spices to create your own personalized Dr. Sebi-inspired Injera masterpiece!