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Summary: The cauliflower and coconut complement each other very well in this speedy veggie supper.
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Summary: Red lentil soup is a vegetarian staple, and so it should be : it is easy to make, the ingredients are cheap, and it is very healthy.
This one is lightly spiced with whole cumin seeds and topped with fresh coriander, crunchy roasted cumin paprika and cayenne chickpeas.
If making for a packed lunch, pack the roasted chickpea separately to keep them crunchy.
Feel free to double the recipe for the Roasted Spicy Chickpeas, as they are a nice change (and much better for you) from any occasion where you would serve the usual chips or roasted peanuts.
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Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix.
Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception.
You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix.
Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.
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