Ethiopian Lentil Stew & Teff-Chickpea Crêpes
The Kitchen Operas℠
The Kitchen Operas℠
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Ingredients

  • 3 whole cloves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 Tablespoons paprika
  • 2 teaspoons sea salt
  • chopped
  • 12 small or 4 large potatoes, scrubbed and chopped
  • 3 Tablespoons coconut oil
  • 2 red onions, minced
  • minced
  • 3 cloves of garlic, minced
  • of
  • 3 Tablespoons Berbere Spice Mix
  • 540 ml) can lentils (or
  • 2 1/4 cups cooked lentils)
  • 796 ml) can diced tomatoes
  • 156 ml) can tomato paste
  • 20 minutes, or until fork-tender. Drain and set aside.
  • 20 minutes. Serve warm!
  • 1 cup teff flour
  • 1 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon Berbere Spice Mix
  • 2 1/4 cups water
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive or grapeseed oil, for cooking

Instructions

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