Vegetarian Combo Platter

Ingredients

• 2 cupscooked misir wat red lentils
• 2 cupscooked kik alicha yellow split peas
• 2 cupscooked gomen collard greens
• 2 cupscooked atakilt cabbage, carrot, and potato
• 1 cupshiro wat
• 1 cuptimatim salad — tomato, onion, and green chili
• 2 tbspberbere
• 3 tbspniter kibbeh or oil
• 1 tspfine salt
• 6 piecesinjera — for lining the platter and serving

Method

1. Begin by gathering all the cooked components: 2 cups of misir wat red lentils, 2 cups of kik alicha yellow split peas, 2 cups of gomen collard greens, 2 cups of atakilt cabbage, carrot, and potato, 1 cup of shiro wat, and 1 cup of timatim salad. Have your 2 tbsp of berbere, 3 tbsp of niter kibbeh or oil, and 1 tsp of fine salt ready. Prepare a large serving platter for the final presentation.
2. In a large, dry pot over medium heat, add finely chopped onions. Stir frequently until the onions become translucent and begin to brown slightly on the edges. This dry cooking method helps to intensify the onion's flavor.
3. Add the 3 tbsp of niter kibbeh or oil to the onions. Allow the fat to melt and coat the onions, turning them a soft golden color and releasing a rich aroma. This forms the flavor base for the dish.
4. Stir in 2 tbsp of berbere, along with minced garlic and ginger. Cook this mixture until the spices bloom and become fragrant, about 1-2 minutes. This step is crucial for releasing the full depth of the spices.
5. Add the cooked misir wat, kik alicha, gomen, atakilt, and shiro wat to the pot. Stir well to coat each component with the spice-infused onion mixture. Allow them to brown slightly, enhancing their flavors.
6. Pour in a small amount of water, just enough to create a sauce that can simmer gently. Let the mixture cook until the vegetables and lentils are tender and the sauce has thickened slightly, indicating that the flavors have melded together.
7. Taste the mixture and adjust with 1 tsp of fine salt, or to your preference. The dish should be well-seasoned, with a balance of spice and savory notes.
8. Arrange the cooked components on a large serving platter, creating a visually appealing presentation. Serve with 6 pieces of fresh injera, allowing diners to scoop up the flavorful stews and salads with the bread.