Vegetarian Combo Recipe

Inspired by Altu's Ethiopian Cuisine

Time45m

Serves4

A combination of various vegetarian dishes served with injera.

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Ingredients

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Vegetarian Combo Ingredients

1 cup Lentils (red or green)

1 cup Chickpeas

2 cups Spinach

2 medium Carrots

1 large Onion

1 large Tomato

4 cloves Garlic

1 inch piece Ginger

1 tsp Cumin

1 tsp Turmeric

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

4 pieces Injera

Method

Preparation Directions

Prepare the Lentils

Rinse the lentils under cold water. In a pot, add lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Season with salt and pepper.

Cook the Chickpeas

If using canned chickpeas, rinse and drain. For dried chickpeas, soak overnight and boil for 1 hour until tender. In a skillet, heat olive oil and add chopped onion, garlic, and ginger. Sauté until golden, then add chickpeas, cumin, turmeric, salt, and pepper. Cook for 10 minutes.

Sauté the Spinach

In the same skillet, add spinach and cook until wilted. Season with salt and pepper to taste.

Prepare the Carrots

Peel and chop the carrots into small pieces. Boil in salted water for 5-7 minutes until tender but still crunchy.

Prepare the Tomato Salad

Chop the tomato and mix with a pinch of salt and pepper. Let it sit for a few minutes to release its juices.

Serve

On a large plate, arrange the lentils, chickpeas, sautéed spinach, boiled carrots, and tomato salad. Serve with injera on the side.