Ethiopian Misir Wat & Chickpea Flatbread Breakfast Platter
Prep 15 min · Cook 20 min · Serves 4 · medium
A vibrant, warming Ethiopian-inspired breakfast featuring a aromatic red lentil curry with warming spices, served alongside fluffy injera-style quinoa flatbread and a refreshing cucumber-tomato salad. This global breakfast celebrates plant-based proteins with complex, layered flavors that energize your morning.
Ingredients
- 1.5 cups red lentils, dried, rinsed
- 1 can coconut milk, 13.5 oz, full-fat, unsweetened
- 1.5 cups vegetable broth
- 1 large red onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste
- 2 tbsp berbere spice blend
- 0.5 tsp ground fenugreek
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 cup quinoa
- 2 cups water, for quinoa
- 1 cup chickpea flour
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