Atakilt Wat Dip with Injera Chips

A flavorful and healthy snack featuring Atakilt Wat (Ethiopian cabbage, potatoes, and carrots stew) served as a dip with homemade Injera chips.

55m4 servings

180 cal|5g protein|30g carbs|5g fat|5g fiber

Ingredients

2 cups Cabbage, shredded
1 cup Potatoes, diced
1 cup Carrots, diced
0.5 cup Onion, chopped
2 cloves Garlic, minced
1 teaspoon Ginger, minced
0.5 teaspoon Turmeric Powder
2 tablespoons Vegetable Oil
0.5 teaspoon Salt
4 pieces Injera

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Prepare the Atakilt Wat: Heat vegetable oil in a pot. Add onion, garlic, and ginger and sauté until softened.
2Add cabbage, potatoes, and carrots. Stir in turmeric powder and salt.
3Add 1/4 cup of water, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
4Prepare the Injera Chips: Preheat oven to 175°C.
5Cut Injera into small triangles or squares.
6Spread the Injera pieces on a baking sheet.
7Bake for 10-12 minutes, or until crispy.
8Serve the Atakilt Wat as a dip with the Injera chips.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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