Lunchtime Inspiration: Berbere Stew with Chickpea Tempeh & Mixed Rice 🍲

Quick, tasty, spicy. A stew that brings plenty of warmth and spice – thanks to berbere, the Ethiopian spice blend with chilli, ginger and loads of character.

Paired with our Chickpea Tempeh, fried until crispy and deglazed with dark soy sauce. Fermented and handmade in Hamburg.

Ingredients for 2 people

Stew:

• 1 onion
• 2 garlic cloves
• 1 thumb-sized piece of ginger
• 1 sweet potato
• 2 aubergines
• 100 g button mushrooms
• 100 g red lentils
• 100 g spinach (frozen)
• 1–2 tsp berbere spice
• hot water as needed
• olive oil

Topping:

• 200 g Lazybean Chickpea Tempeh
• 2 tbsp dark soy sauce

Side:

• 150 g mixed rice

Method

1. Rinse the rice and put it on to cook.
2. Chop the onion, garlic and ginger. Peel and dice the sweet potato, wash and dice the aubergines, slice the mushrooms.
3. Sweat the onion, add the sweet potato and aubergines and fry briefly.
4. Top up with hot water, then add the remaining veg along with the lentils and spinach. Season with berbere. Simmer until everything is tender. Adjust to taste with chilli and mustard seeds if you like.
5. Meanwhile, dice the tempeh, fry until crispy and deglaze with dark soy sauce.
6. Serve everything together with the rice in a bowl.

Enjoy! 🍲

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You'll find our Chickpea Tempeh here in the shop.