Sprinkled Meze Vegan Dish
Introduction
Today's special meze-inspired dish seamlessly blends aromatic spices and textures to create a delightful vegan experience. Let's explore a unique recipe that's bound to energize your taste buds and introduce them to new dimensions of flavor.
Ingredients
- 1 cup teff flour
- 2 cups water
- 1/2 tsp salt
- 1 cup diced tomatoes
- 1 cup chopped bell peppers
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 cup cooked chickpeas
- 1/4 cup chopped fresh cilantro
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Start by preparing the injera. Mix teff flour, water, and salt in a bowl. Let it sit overnight to ferment.
- Heat a non-stick skillet and pour in the batter to form a thin pancake. Cook until bubbles form, then cover and let steam.
- For the topping, heat olive oil in a pan. Sauté onions, garlic, and bell peppers until soft.
- Add tomatoes, cumin, paprika, and turmeric, cooking until the mixture thickens.
- Stir in chickpeas and simmer for an additional 5 minutes.
- Season with salt and pepper, then garnish with fresh cilantro.
- Serve the vegetable mix over the injera, and enjoy!
Enjoy this vibrant and healthful dish that not only satisfies your cravings but also transports you on a culinary journey. Perfect for sharing, this meze-style creation is ideal for gatherings or a special meal at home.
Nia
| Nutritionfacts | Calories: 200, Fat: 6g, Carbohydrates: 30g, Protein: 7g |
|---|---|
| Preparation Time | 24 hours |
| Allergy Information | Gluten-free, Dairy-free, Nut-free |