Minnesota-Ethiopian Hot Dish Recipe | A Fusion of Ethiopian and Midwest Comfort

Discover the Minnesota-Ethiopian Hot Dish recipe! This one-pan meal blends Ethiopian spices like berbere with Midwest casserole tradition. Perfect for potlucks, vegetarian-friendly, and easy to make.

Vegetarian hot dish

Minnesota-Ethiopian Hot Dish Recipe

Experience the bold flavors of Ethiopia combined with the hearty comfort of a classic Midwest hot dish. This vegetarian-friendly casserole uses chickpeas, lentils, and Ethiopian spices for a unique, satisfying meal.

Ingredients:

• Creamy Base: 1 can cream of mushroom soup (14 oz)
• Spices: 2 tbsp olive oil or niter kibbeh, 2 tbsp berbere spice blend, 1 tsp cumin, 1 tsp paprika
• Vegetables: 1 large onion (chopped), 3 garlic cloves (minced), 1 tsp fresh ginger (minced), 1 can diced tomatoes (14 oz), 1 can diced carrots (14 oz), 1 can diced potatoes (14 oz), 1 cup chopped spinach, 1/2 can green peas (7 oz)
• Proteins: 1 can chickpeas (14 oz), 1 cup green lentils (rinsed)
• Liquid Base: 2 cups vegetable broth
• Topping: 1/2 cup breadcrumbs or crushed crackers, 2 tbsp niter kibbeh or olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil or niter kibbeh over medium heat. Sauté onion until golden (5-7 min). Add garlic, ginger, and toast spices for 2-3 minutes.
3. Stir in diced tomatoes, chickpeas, lentils, vegetable broth, carrots, and potatoes. Cover and simmer for 20 minutes until lentils soften.
4. Mix in spinach, peas, and cream of mushroom soup. Cook until thickened (5 min). Adjust seasoning.
5. For the topping, combine breadcrumbs with melted butter or olive oil. Sprinkle evenly over the hot dish.
6. Bake uncovered for 15-20 minutes until the topping is golden and crispy.

Serve warm with injera bread or a side salad for a perfect fusion meal.

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