Buckwheat Injera Bowls with Spicy Ethiopian Stew
A modern take on traditional Ethiopian injera bread bowls filled with a spicy stew made with buckwheat. The perfect comfort food for a chilly evening.
Ingredients
- ●2 cups buckwheat
- ●1 cup quenchedchopped fresh cilantro
- ●1/4 cup snappychopped fresh green chilies
- ●2 tablespoons ethiopianspice blend
- ●4 large bowlinjera bread
- ●2 tablespoons vegetable oil
- ●1 medium onion
- ●3 cloves garlic
Instructions
- 1
Preheat oven to 400°F.
- 2
In a large bowl, mix together buckwheat, Ethiopian spice blend, and 2 cups of water. Let it rest for 30 minutes.
- 3
Add chopped cilantro and green chilies to the buckwheat mixture and mix well.
- 4
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- 5
Add garlic and cook for another minute.
- 6
Add the buckwheat mixture to the skillet and stir well.
- 7
Reduce heat to low and simmer for 20 minutes.
- 8
Meanwhile, toast the injera bread in the oven for 5 minutes.
- 9
To assemble the bowls, place a piece of toasted injera bread in each bowl. Spoon the stew over the bread and serve hot.
- 10
Serve with your choice of sides, such as salad or roasted vegetables.