#Chickpea and #Kale #Wat from Vegan Without Borders

by Robin Robertson on September 30, 2014

"I chose to share Chickpea and Kale Wat [recipe] for a number of reasons. The recipe for this #Ethiopian stew is super quick and easy and a great way to get a lot of flavor out of your basic '#BeansAndGreens.' The recipe is also versatile, in that you can swap out different beans or legumes for the chickpeas, or use other vegetables to replace the kale. The recipe is gluten-free, soy-free, and low in oil (you can make it 'no oil' if you water-saute the veggies).

Chickpea and Kale Wat

Serve the wat with #injera or on a bed of cooked rice or couscous. This is a spicy dish, so I’ve made the cayenne optional if you prefer less heat. You can also use less red pepper flakes, if you wish. This recipe is from Vegan Without Borders by Robin Robertson.

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon natural sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
2 tablespoons tomato paste
1 1/2 cups water
4 cups chopped kale (tough stems removed)
3 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion and carrots. Cook until softened, about 5 minutes. Stir in the garlic and ginger, then add the garam masala, paprika, thyme, sugar, red pepper flakes, salt, pepper, cumin, and cayenne, if using. Stir in the tomato paste and 1/2 cup of the water. Add the kale and simmer for 3 to 5 minutes to wilt the kale. Add the chickpeas and the remaining 1 cup of water and bring to a boil. Decrease the heat to low and simmer, covered, until the vegetables are tender and the flavor is developed, about 20 minutes, adding a little more water, if needed, so the stew doesn’t dry out or burn.

Serves 4."

Source:
https://robinrobertson.com/chickpea-kale-wat-vegan-without-borders/

#SolarPunkSunday #VeganRecipes #Vegan #EthiopianFood #KaleRecipes #ChickpeaRecipes

Injera Is the Soul of Ethiopian Cuisine

Injera takes days to prepare, but this quick recipe streamlines the process. #Injera #Soul #Ethiopian #Cuisine

https://telecastindia.in/injera-is-the-soul-of-ethiopian-cuisine/

@SarahEggers Ja genau, Teffmehl - und sonst nichts. Das ist, was mich an Injera so freut, es kostet weder Zeit noch Mühe. Mit Wasser glattrühren, dann 2,5 Tage mit einem Tuch abgedeckt stehen lassen. Am besten 2x tgl umrühren (darf man aber auch mal vergessen 😉). #fermentieren #Injera

Nachtrag: ich nehme ein schlankes, hohes Edelstahlgefäß (besser als eine breite Schüssel)