Ethiopianvegetarianvia groq
Midnight Injera with Spicy Ethiopian Molten Bisque
A warm, comforting Ethiopian-inspired meal for a late-night craving. Soft injera bread served with a spicy, rich molten bisque.
⏱30 min🍽2 servings📊easy
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Ingredients
- ●1 piece injera
- ●1 cup cooked canellini beanscanned or cooked from scratch
- ●1 medium red onionchopped
- ●2 inches gingergrated
- ●2 cloves garlicminced
- ●1 tsp cuminground
- ●1 tsp paprikasmoked
- ●1/2 tsp cayenne pepperoptional
- ●2 tbsp tomato pastecanned
- ●2 cups chicken brothlow-sodium
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Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a blender or food processor, puree the canellini beans, red onion, ginger, garlic, cumin, paprika, and cayenne pepper (if using).
- 3
Heat the oil in a medium saucepan over medium heat. Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
- 4
Add the bean mixture and chicken broth to the saucepan. Bring to a simmer.
- 5
Reduce the heat to low and let the bisque simmer for 10-15 minutes or until heated through.
- 6
Meanwhile, toast the injera bread in the oven for 2-3 minutes or until lightly browned.
- 7
Serve the warm molten bisque with the toasted injera bread on the side.