Ethiopian Misir Wat & Chickpea Flatbread Breakfast Platter

Ingredients

• 1 1/2 cups red lentils, dried, rinsed
• 1 can coconut milk, 13 1/2 oz, full-fat, unsweetened
• 1 1/2 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
• 1/2 tsp ground fenugreek
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water, for quinoa
• 1 cup chickpea flour
• 1 cup water, for flatbread
• 1/2 tsp sea salt, for flatbread
• 1 large cucumber, diced
• 2 medium roma tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 3 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup pumpkin seeds, for garnish

Instructions

1. 1

   Start the quinoa: Rinse quinoa under cold water. In a pot, bring 2 cups water to boil, add quinoa with a pinch of salt. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Set aside, keep covered.

2. 2

   Begin the misir wat: Heat olive oil in a large pot over medium heat. Add diced red onion and sauté 5-6 minutes until softened and golden.