Roasted Cauliflower Shawarma with Tahini Sauce

This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.

We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.

Yield: 4 servings

For the Filling:

• 1/2 cup (8 T) extra-virgin olive oil, plus more as needed
• 2 1/2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 1/2 tsp fine sea salt, plus more as needed
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
• 1 or 2 large red onions, cut into 1/4-inch wedges

For the Tahini Sauce:

• 2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
• 1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
• 2 fat garlic cloves, finely grated, passed through a press or minced
• 1/2 tsp Diamond Crystal kosher salt or fine sea salt
• 2/3 cup tahini
• 2/3 cup ice water, plus more as needed

For Serving:

• warm naan, pita, or other flatbread
• 1/4 cup coarsely chopped parsley, or more to taste
• chopped tomato, cucumber and olives (I omitted the olives)
• bulgur and vegetable pilaf, optional

1. Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Line two rimmed sheet pans with parchment paper.
3. Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
4. Divide the mixture and spread in a single layer on the prepared sheet pans.
5. Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
6. As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
7. Whisk in tahini.
8. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
9. Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
10. Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
11. Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.

Ethiopian Chicken Stew (Doro Wat)

Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.

The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.

Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.

Yield: Serves 4 to 6

For the Berbere Spice Blend:

• 2 T smoked sweet paprika
• 1 T sweet paprika
• 1/2 to 1 tsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp freshly ground cardamom
• 1/2 tsp dried basil, ground or crushed into a powder
• 1/4 tsp ground cumin

1. Combine all ingredients in a bowl and whisk to combine. Set aside.

For the Chicken Stew:

• 5 T ghee, divided
• 3 large red onions (about 2 pounds), finely chopped in a food processor
• Kosher salt and freshly ground black pepper
• about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
• 12 medium to large garlic cloves, minced in a food processor
• 2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
• 3 scallions, thinly sliced on a diagonal
• 1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
• 2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
• lemon wedges, to serve, optional
• brown Basmati rice, for serving, optional
• Injera or naan, for serving, optional

1. In a large Dutch oven over medium-­high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
2. Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
3. Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
4. Stir in the garlic, followed by the chicken.
5. Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
6. Uncover, increase to medium-­high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
7. Taste and season with salt and pepper.
8. Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)

Pepper Jelly-Glazed Grilled Chicken with Peppers

Trader Joe’s stocks their sweet and spicy pepper jelly in the fall for the holiday season- just in time for this quick and tasty weeknight meal.

This recipe was adapted from a Food and Wine “staff-favorite,” contributed by Molly Stevens. I served the chicken and peppers over a bed of rice to absorb the drippings and grilled lime juice.

Yield: Serves 4 to 6

• 3 limes
• 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
• 1 T ground coriander
• 2 1/2 tsp kosher salt, divided
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 4 T olive oil, divided
• 4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
• 10 to 12 shishito peppers (6 to 8 oz)
• 1 bunch scallions, trimmed
• 1/2 cup hot pepper jelly
• Basmati rice, for serving

1. Preheat a grill to medium-high (400°F to 450°F).
2. Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
3. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
4. Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
5. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
6. Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
7. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
8. Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
9. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
10. Flip chicken, and repeat with second side. Remove chicken from grill.
11. Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
12. Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.

Wali Ya Mboga

In Swahili, wali ya mboga translates to “rice and vegetables.” This upscale version incorporated chicken as well. This dish was similar to a biryani with layered rice with greens, caramelized onions, and yogurt-marinaded chicken in tomato curry sauce. To serve, each serving was also topped with pickled onions, called kachumbar, and salted creamy yogurt. Beyond full-flavored.

I must mention that I really browned my tomato paste during the cooking process. Recently, I have read about the importance of letting tomato paste darken for optimal flavor- apparently, I took this advice to heart! The sauce in my finished dish was much deeper in color than in the original recipe.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the proportions and method. I boiled the rice as instructed in the original recipe but struggled with the method- and wasn’t completely thrilled with the resulting texture. Next time, I would cook the rice using a traditional method or use a much larger pot to boil the rice.

Yield: 6 servings

For the Dish:

• 1 2/3 cups good-quality white basmati rice (such as Shahzada)
• 1/4 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)
• one 1″ piece ginger, scrubbed, finely grated (about 1 T)
• 8 large garlic cloves, finely grated or pushed through a garlic press, divided
• 2 3/4 tsp Diamond Crystal or 1 3/4 tsp Morton kosher salt, divided, plus more
• 1/2 tsp ground turmeric, divided
• freshly ground black pepper
• 1 1/2 to 1 3/4 lbs skinless, boneless chicken thighs (about 8 medium)
• 4 T extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 4.5 to 4.6 oz tube double-concentrated tomato paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chile powder or a pinch of cayenne pepper
• 1 bunch Swiss chard, kale, or spinach, tough ribs and stems removed, sliced into 1″ ribbons (I used baby spinach- not cut or stemmed, about 8 cups, packed)

To Serve:

• 1/2 small onion, thinly sliced
• freshly squeezed juice of 1/2 lemon
• 1 green Thai chile or 1/2 large jalapeño, seeds removed if desired, sliced
• 2 T diced cherry, grape or Campari tomatoes
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, divided
• 1/2 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)

To Make the Dish:

1. Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; soak at least 30 minutes and up to 12 hours.
2. Stir yogurt, ginger, half of garlic, 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, and 1/4 tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least 30 minutes and up to 1 hour.
3. Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium to medium-high. (I used a large enameled cast iron pot.)
4. Add onion and sprinkle with 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 10 to 15 minutes. Transfer onion to a plate and set aside.
5. Heat remaining 2 tablespoons of oil in same skillet (still over medium to medium-high).
6. Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about 5 minutes on the first side and 4 minutes on the second side. Transfer chicken to a plate, leaving oil behind.
7. Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, and remaining 1/4 tsp turmeric to skillet. Cook over medium to medium-high, stirring often, until tomato paste turns a shade darker in color, about 5 minutes.
8. Reduce heat to low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–12 minutes.
9. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm. (I placed the pan in a warming drawer.)
10. Drain rice and cook in a very large pot of boiling generously salted water 10 to 15 minutes, until tender. (Alternatively, the rice can be cooked traditionally using a 1:2 ratio with boiling water. Cook, covered, over low heat for 15 minutes.)
11. Stir the Swiss chard, kale or spinach into the rice.
12. Continue to cook until rice is tender and greens are wilted and bright green, about 1 to 3 minutes more.
13. Drain in a colander and let sit 10 minutes to allow moisture to steam off.

To Assemble and To Serve:

1. While the rice rests, combine onion, lemon juice, chiles, tomatoes, and 1/4 tsp Diamond Crystal or 1/8 tsp Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit 5 minutes.
2. Stir yogurt and remaining salt in another small bowl.
3. To serve, fluff rice with a fork, making sure the greens are evenly distributed; transfer to a platter.
4. Scatter reserved caramelized onions over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.)
5. Serve with kachumbar and salted yogurt alongside.

Speculoos with Spiced Sugar Topping

I cannot resist trying a new Speculoos recipe. I am mildly obsessed with these crispy spice cookies! 😉 I love the spiced sugar sprinkle on this delicious version. They may be my new favorite!

This recipe was adapted from 177milkstreet.com, contributed by Erika Bruce. I modified the method and used a combination of molasses and light corn syrup instead of dark corn syrup. Next year I need to make a double batch!

Yield: about 60 2-inch square cookies

• 3/4 tsp ground cinnamon
• 3/4 tsp ground coriander
• 3/4 tsp ground allspice
• 2 T granulated sugar
• 320 g (2 2/3 cups) cake flour, plus more for dusting
• 1 1/2 tsp baking soda
• 1/8 tsp freshly ground cloves
• 12 T (1 1/2 sticks) salted butter, cool room temperature
• 218 g (1 cup) packed light brown sugar
• 1/4 tsp table salt
• 1 1/2 T light corn syrup
• 1/2 T molasses

1. Heat the oven to 350°F with a rack in the middle position. Line 4 baking sheets with kitchen parchment.
2. In a small bowl, stir together the cinnamon, coriander and allspice. Measure 1 teaspoon of the mixture into another small bowl, then whisk the white sugar into it and set aside.
3. In a medium bowl, whisk together the cake flour, baking soda, cloves and the remaining spice mixture.
4. In a stand mixer with the paddle attachment, beat the butter, brown sugar and salt on low until combined, about 30 seconds. Increase to medium-high and beat until fluffy and pale, about 5 minutes.
5. With the mixer running, gradually add the corn syrup, molasses, and 2 tablespoons water.
6. Using a silicone spatula, scrape the sides of the bowl, then mix for another 30 seconds.
7. Reduce to low, add the flour mixture and mix until the ingredients just begin to form an evenly moistened dough, about 15 seconds.
8. Dust the counter liberally with flour and scrape the dough onto it. Gently knead the dough, giving it 2 or 3 turns, until smooth; it should feel moist and supple but should not be sticky.
9. Divide the dough in half; wrap 1 piece in plastic and set aside. With your hands, pat the second piece into a rough 8-by-6-inch rectangle.
10. Using a well-floured rolling pin, or between layers of plastic wrap, roll the dough rectangle to an even 1/8-inch thickness. Wrap well and place in the freezer until firm, about 15 minutes. (I place the dough on a plastic cutting board to keep it flat.)
11. With a 2-inch rectangular or round cookie cutter (ideally with a fluted edge), cut out cookies as close together as possible. Use an offset spatula to carefully transfer the cutouts to one of the prepared pieces of parchment paper, spacing them about 1/2-inch apart. (I used a square cookie cutter.)
12. Gently pat the dough scraps together, then re-roll and cut out additional cookies; transfer the cutouts to parchment paper.
13. If desired, use a slightly smaller cutter of the same shape to imprint a decorative border (do not cut all the way through the dough) and use a toothpick to poke a few holes in the centers. (I put 4 holes in the center of each square.)
14. Sprinkle the cookies evenly with half of the spiced sugar, then freeze or refrigerate uncovered for 15 minutes. (I place the parchment paper on a plastic cutting board to put it in the freezer.)
15. Repeat the process with the remaining dough.
16. Place the first sheet of cookies in the oven. Bake until the cookies are firm and beginning to brown, 14 minutes, on convection, or up to 18 minutes in a standard oven, rotating once halfway through.
17. Cool on the baking sheet for 10 minutes, then use a wide metal spatula to transfer them to a wire rack.
18. Repeat with the remaining cookies. Cool completely before serving.

Weeknight Chicken Shawarma with Yogurt-Tahini Sauce

Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.

This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.

For the Spice Mix:

• 1 T ground cumin
• 1 T ground coriander
• 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
• 1 tsp ground cinnamon
• 1 1/2 tsp Kosher salt
• 2 tsp freshly ground black pepper

For the Chicken:

• 5 T extra-virgin olive oil
• 1 T tahini
• 2 T freshly squeezed lemon juice
• 2 pounds boneless, skinless chicken thighs (I used 5 large)
• 1 medium-large red onion

For the Yogurt-Tahini Sauce:

• 1 tsp Spice Mix (reserved from above)
• 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
• 1 T olive oil
• 2 T tahini
• grated lemon zest from 1 lemon (about 1 tsp)
• 1 T freshly squeezed lemon juice
• 2 T chopped fresh mint
• coarse salt and freshly ground black pepper

To Serve:

• chopped mint, for garnish
• warm flatbread such as naan or pita, optional
• rice or rice pilaf (I served the chicken over brown Basmati rice)
• chopped cucumbers (seeded, if desired)
• chopped tomatoes
• lemon wedges, optional

To Make the Spice Mix:

1. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
2. Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.

To Prepare the Chicken:

1. Trim the chicken thighs and pat dry with paper towels.
2. Cut each thigh crosswise into thirds (or fourths if large).
3. Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
4. Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
5. Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
6. Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
7. Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.

To Make the Yogurt-Tahini Sauce:

1. To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
2. Season with salt and pepper, to taste. Stir and set aside.

To Cook the Chicken & To Serve:

1. Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
2. Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
3. While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
4. Remove the chicken from the oven.
5. Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
6. Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.

I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.

The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.

Yield: Serves 4

For the Stewed Collard Greens (Gomen Wat):

• 1 1/2 T ghee
• 1/2 medium yellow onion, halved and thinly sliced
• coarse salt and freshly ground black pepper
• 4 large garlic cloves, minced
• 1 1/2 T minced fresh ginger, divided
• scant 1/2 tsp freshly ground cardamom
• 1/4 tsp ground turmeric
• 1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
• 3/4 to 1 cup chicken, vegetable or beef stock, divided
• 1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
• 1/2 T freshly squeezed lemon juice

For the Berbere Spice Blend: (you will have a little extra)

• 1 T smoked sweet paprika
• 1 1 /2 tsp sweet paprika
• 1/4 to 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/2 tsp ground coriander
• scant 1/2 tsp garlic powder
• heaping 1/4 tsp freshly ground cardamom
• 1/4 tsp dried basil, ground or crushed into a powder
• 1/8 tsp ground cumin

For the Chickpea Stew (Shiro Wat):

• 2 T red lentils
• 3 T ghee
• 1 medium yellow onion, chopped
• 2 cups (1 pint) cherry or grape tomatoes, halved
• 8 to 10 medium garlic cloves, minced
• 2 T minced or grated fresh ginger
• 2 T Berbere Spice Blend (above)
• 2 15.5-oz cans chickpeas, rinsed and drained
• coarse salt and freshly ground black pepper
• 1 cup lightly packed fresh flat-leaf parsley, chopped
• 1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
• cooked rice, for serving, optional (I served both dishes over white Basmati rice)
• whole milk Greek yogurt, for serving, optional
• injera (flatbread), for serving, optional

To Make the Stewed Collard Greens:

1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
5. Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

1. In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)

To Make the Chickpea Stew:

1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
5. Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
6. Off heat, stir in the parsley and chili (if using).
7. Taste and season with salt and pepper.
8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.