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Restaurants›Authentic EthioAfrican Kitchen & Bar›Vegan Combo 4 Sides Recipe

Vegan Combo 4 Sides Recipe

Name: Authentic EthioAfrican Kitchen & Bars Vegan Combo 4 Sides Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Ethiopian
Ingredients: 2 pieces Injera (freshly baked or store-bought); 2 pieces Teff or whole-wheat flatbread substitute (if injera unavailable); 2 to taste Fresh lemon wedges (for garnish); 1 cups Red lentils (dry); 2 cups Water or vegetable broth; 0.5 cups Yellow onion (finely chopped); 2 cloves Garlic cloves (minced); 1 tsp Ginger (fresh, minced); 1 tbs Berbere spice blend; 1 tbs Tomato paste; 1 tbs Vegetable oil; 1 tsp Salt; 1 tbs Fresh cilantro (optional, chopped); 4 cups Collard greens or kale (stems removed, sliced thin); 0.25 cups Yellow onion (thinly sliced); 2 cloves Garlic cloves (minced); 1 tbs Vegetable oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbs Vegetable broth or water; 0.5 tbs Lemon juice (optional); 1 cups Canned chickpeas (drained and rinsed); 0.5 cups Tomato (diced) or canned diced tomatoes; 0.25 cups Yellow onion (finely chopped); 1 cloves Garlic (minced); 0.5 tsp Berbere or mild Ethiopian spice; 0.5 tbs Tomato paste; 1 tsp Olive oil; 0.5 tsp Salt; 0.5 cups Cooked beets (peeled and diced)

Inspired by Authentic EthioAfrican Kitchen & Bar

Time50m

Serves2

Your choice of four vegetarian dishes good for two, served with injera, a flat slightly sour pancake liked bread, freshly baked daily on round grill.

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Ingredients

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Combo Base (serves 2)

2 pieces Injera (freshly baked or store-bought)

2 pieces Teff or whole-wheat flatbread substitute (if injera unavailable)

2 to taste Fresh lemon wedges (for garnish)

Side 1 — Spiced Red Lentil Stew (Misir Wot)

1 cups Red lentils (dry)

2 cups Water or vegetable broth

1/2 cups Yellow onion (finely chopped)

2 cloves Garlic cloves (minced)

1 tsp Ginger (fresh, minced)

1 tbs Berbere spice blend

1 tbs Tomato paste

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1 tbs Fresh cilantro (optional, chopped)

Side 2 — Collard Greens with Garlic (Gomen)

4 cups Collard greens or kale (stems removed, sliced thin)

1/4 cups Yellow onion (thinly sliced)

2 cloves Garlic cloves (minced)

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs Vegetable broth or water

1/2 tbs Lemon juice (optional)

Side 3 — Chickpea & Tomato Stew (Shiro-style Chickpea)

1 cups Canned chickpeas (drained and rinsed)

1/2 cups Tomato (diced) or canned diced tomatoes

1/4 cups Yellow onion (finely chopped)

1 cloves Garlic (minced)

1/2 tsp Berbere or mild Ethiopian spice

1/2 tbs Tomato paste

1 tsp olive oil

1/2 tsp Celtic sea salt

Side 4 — Beet & Carrot Salad (Ayib-like vinaigrette)

1/2 cups Cooked beets (peeled and diced)

1/2 cups Shredded carrot

2 tbsp Red onion (thinly sliced)

1 tsp Apple cider vinegar

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tbs Fresh parsley (chopped)

Method

Combo Base (serves 2)

Warm the injera on a dry skillet or in a low oven (150°C/300°F) for 2–3 minutes per side or until pliable. Keep covered with a clean towel to stay warm while preparing sides.

Side 1 — Spiced Red Lentil Stew (Misir Wot)

Sauté aromatics

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add minced garlic and ginger and cook 30–60 seconds until fragrant.

Add spices and tomato

Stir in 1 tablespoon berbere spice and 1 tablespoon tomato paste. Cook 1 minute to bloom the spices, stirring constantly to avoid burning.

Simmer lentils

Add 1 cup red lentils and 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, partially cover, and simmer 15–20 minutes, stirring occasionally, until lentils are soft and the mixture thickens. Add 1 teaspoon salt toward the end of cooking and adjust to taste. If it becomes too thick, add up to 1/4 cup water to reach desired consistency.

Finish

Once lentils are tender and well seasoned, stir in chopped cilantro if using. Keep warm until serving.

Side 2 — Collard Greens with Garlic (Gomen)

Prepare greens

Wash collard greens thoroughly, remove stems, and slice leaves thinly. Pat dry or spin in a salad spinner.

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/4 cup thinly sliced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Wilt greens

Add the 4 cups sliced collard greens to the pan, stir to combine, and cook until they begin to wilt, about 2–3 minutes. Add 2 tablespoons vegetable broth or water to help steam and cover for 2–3 minutes if needed.

Season and finish

Uncover, stir, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Squeeze 1/2 tablespoon lemon juice over the greens if desired for brightness. Cook another 1–2 minutes until tender but still vibrant. Transfer to a serving dish and keep warm.

Side 3 — Chickpea & Tomato Stew (Shiro-style Chickpea)

Sauté base

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and cook 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds.

Add tomato and spices

Stir in 1/2 tablespoon tomato paste and 1/2 teaspoon berbere (or mild Ethiopian spice). Cook 1 minute to combine. Add 1/2 cup diced tomato or canned tomatoes and simmer 3–4 minutes to reduce slightly.

Add chickpeas and simmer

Add 1 cup drained chickpeas and about 1/4 cup water or broth. Simmer gently 6–8 minutes, smashing some chickpeas with the back of a spoon to create a thicker, stew-like texture. Season with 1/2 teaspoon salt, adjust to taste.

Finish

Simmer until the mixture is thick and well combined, 2–3 more minutes. Transfer to a serving bowl and keep warm.

Side 4 — Beet & Carrot Salad (Ayib-like vinaigrette)

Combine vegetables

In a small bowl, combine 1/2 cup diced cooked beets, 1/2 cup shredded carrot, and 2 tablespoons thinly sliced red onion.

Make dressing

Whisk together 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 1/4 teaspoon salt, and a pinch (1/8 teaspoon) black pepper until emulsified.

Toss and rest

Pour dressing over the beet and carrot mixture, toss to coat evenly. Stir in 1 tablespoon chopped fresh parsley. Let sit 5–10 minutes for flavors to meld before serving.

Plating & Serving

Place the warm injera(s) on the serving plate. Spoon each of the four sides (Misir Wot, Gomen, Chickpea & Tomato Stew, Beet & Carrot Salad) onto the injera in separate portions so guests can sample each. Serve immediately with lemon wedges on the side for optional squeezing.