Ethiopian Gomen Beet Bowl

Ingredients

• 8 cups chopped collard greens
• 2 medium beets, peeled and cubed
• 1 can chickpeas, drained
• 3 tbsp neutral oil or plant-based butter
• 1 small onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1/2 tsp ground cardamom
• 1 green chili, sliced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 425F (220C). Toss the beet cubes with 1 tablespoon of the oil and a pinch of salt, spread them on a sheet pan, and roast for 25 to 30 minutes, until tender and caramelised at the edges.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the remaining oil in a wide pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, ginger, cardamom, and chili and stir for 1 minute, until fragrant and the cardamom smells sweet.
5. Add the collard greens in handfuls with the stock, letting each batch wilt before adding the next.
6. Cover and cook over low heat for 20 to 25 minutes, stirring occasionally, until the greens are completely tender and silky. Collards need this long, slow cooking; short-cooked they stay tough and squeaky.
7. Uncover, add the chickpeas, and cook for 5 minutes more until the liquid has reduced to almost nothing and the greens are glossy rather than swimming.
8. Season with salt and lime, then serve over the rice with the roasted beets alongside, the cilantro, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.