Ethiopian greens, Moroccan carrots, and Apple Cucumber Salad
What do you do with mountains of CSA greens? Make Gomen Wat!
I love Ethiopian food, and Gomen Wat, a dish made from greens, is a fixture at many Ethiopian restaurants. Love this recipe from urbanfarmie.com, Gomen Wat (Spicy Ethiopian Greens).
We have a few regular Ethiopian dishes that we make, but I wanted something quick to go with the greens, so I came up with these Ethiopian-inspired chickpeas. When I first started following Tabitha Brown, I found the absence of exact measurements vexing. Now here I am channeling Auntie Tab. (½ to 1 teaspoon for each spice for this volume is a good starting point, although I personally have a 1-teaspoon minimum when I use cumin.)
Here’s what you need:
- A can of chick peas, drained (save the liquid to make whipped cream!)
- Smoked Paprika
- Garlic-Pepper-Flake Salt blend (This is one of my go-tos.)
- Cumin
- Berbere or as close as you can get*
Directions:
- Toss the chickpeas in about a tablespoon of garlic-infused olive oil (or regular olive oil)
- Mix your spices in a small bowl.
- Sprinkle the spice mix on the chickpeas, stirring to coat evenly
- Sauté in a cast-iron pan or similar. Add a little more oil if they stick.
*If you have an authentic source of Berbere, the Ethiopian spice blend, get it. Penzey’s Ethiopian-Style Pepper Blend | Penzeys worked well.
Moroccan Carrots
Our CSA carrots came with the greens attached, and the very next day, I found this recipe that uses the carrots AND the tops: How to turn the whole carrot into a Moroccan-spiced stew – recipe.
It was a lot of work, not gonna lie. So much prep, so many steps. When it was done, I almost hoped it tasted ho-hum so I wouldn’t ever have to make it again. I was joking about why the average American eats out 5-6 times a week.
But ding-dang it, it was so good. I want to put Ras el Hanout spice blend on everything.
We used an immersion blender to make the carrot top pesto.
Apple Cucumber Salad = Yum
Try it! You’ll like it! Apple Cucumber Salad – Plant-Based on a Budget. This recipe from Toni Okamoto is so refreshing, and it holds up well for leftovers.
We added ½ cup of finely diced red onion, herbs de Provence, red pepper flakes, and white pepper. More mint never hurt anyone’s feelings.
Community Supported Agriculture (CSA) Share Update
A medium box is too much for two people. I can’t believe the abundance. I wish y’all lived closer so I could share the head of leaf lettuce that’s big enough to hide behind.
