Ethiopian cuisine is renowned for its vibrant flavors and hearty stews, often featuring rich, slow-cooked meats. But did you know that the traditional cooking methods and spice blends lend themselves beautifully to vegan adaptations? This recipe offers a delicious and authentic take on a classic Ethiopian stew, showcasing the power of plant-based ingredients. We'll explore the magic of combining earthy lentils with the slightly bitter, deeply satisfying taste of gomen (collard greens), all infused with the aromatic warmth of berbere spice. Prepare yourself for a flavor explosion that will transport your taste buds to the bustling markets of Addis Ababa.
This vegan Ethiopian gomen and lentil stew is surprisingly easy to make, even for those unfamiliar with Ethiopian cooking. Forget complicated techniques; this recipe focuses on simple ingredients and straightforward methods to achieve maximum flavor. Ready to dive into the delicious details? Let's get started with our step-by-step guide to creating this unforgettable vegan feast.
Tools Needed
- Pot
- Cutting board
- Knife
- Bowl
Ingredients
- Organic green kale
- Onion: 1
- Tomatoes: 2
- Brown lentils: 1 cup
- Split peas
- Cabbage
- Carrot
- Berbere spice: 1 teaspoon
- Jalapeno or Serrano peppers
- Garlic: 3-4 cloves
- Turmeric
- Salt
- Oil
- Butter (optional)
- Injera bread
Step-by-Step Instructions
Step 1. Prepare Vegetables and Spices
- Wash and chop the kale. (The video recommends using the curly variety).
- Finely chop onions and tomatoes. Sauté them in a pot with oil or butter.
- Chop cabbage and carrots. Sauté with onions.
Step 2. Cook the Stews
- Add 1 teaspoon of Berbere spice and cook for a couple of minutes.
- Add the chopped kale to the pot, cover, and cook over low heat until it's reduced and tender.
- Rinse 1 cup of brown lentils and boil them in a separate pot until tender.
- Boil split peas in a separate pot until tender.
- Add jalapeno/serrano peppers (remove seeds for less spice), salt, and turmeric to the cooked kale.
- Add cooked lentils, garlic, turmeric, salt, and water to a pot and bring to a boil.
- Add cooked split peas, garlic, turmeric, salt, and water to a pot and bring to a boil.
Step 3. Simmer and Season
- Add the chopped kale to the pot, cover, and cook over low heat until it's reduced and tender.
- Add jalapeno/serrano peppers (remove seeds for less spice), salt, and turmeric to the cooked kale.
- Add cooked lentils, garlic, turmeric, salt, and water to a pot and bring to a boil.
- Add cooked split peas, garlic, turmeric, salt, and water to a pot and bring to a boil.
Step 4. Serve
- Serve the gomen and lentil stews with injera bread.
Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe
Tips
- Use curly kale for better results.
- Berbere spice enhances the flavor.
- Adjust the amount of jalapeno/serrano peppers according to your spice preference.
- Add salt towards the end of cooking.
- Turmeric adds color and flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15gg
- Carbs: 60-70gg
- Protein: 20-25gg
FAQs
1. Can I use other greens instead of collard greens (gomen)?
Yes! Kale, spinach, or mustard greens are excellent substitutes. Just keep in mind that the cooking time might vary slightly depending on the type of green you use.
2. What if I don't have berbere spice? Can I still make this stew?
While berbere is essential for authentic flavor, you can substitute with a blend of paprika, chili powder, cumin, coriander, and a pinch of turmeric. Adjust the amount of chili powder to your preferred spice level.
This hearty and flavorful Ethiopian vegan stew is a testament to the versatility and deliciousness of plant-based cuisine. Enjoy this satisfying meal as a comforting weeknight dinner or a vibrant centerpiece for a special occasion. From its warming spices to its nutritious ingredients, this recipe is sure to become a new favorite in your culinary repertoire.