Berbere Spice-Braised Bean, Fennel, and Tomato Bowls
  • 1 – 19oz can chickpeas or white beansdrained and rinsed
  • 1 fennel bulbcored and sliced
  • 1 red onionthinly sliced
  • 2oz cups cherry tomatoesor 1 – 14can cherry tomatoes
  • 2 garlic clovesminced
  • 1/4cup olive oilplus more to serve
  • 1Tbsp balsamic vinegar
  • 1Tbsp berbere spice blend or spice blend of choice
  • 1/2tsp salt
  • 2oz cups shredded cooked chickenor 2 – 6cans flaked tuna, drained (optional)
  • 1 English cucumberdiced
  • 1/3cup plain kefir or plain vegan yogurt
  • 2Tbsp parsley or chopped fresh dill
  • 1tsp brown rice vinegar or sauerkraut liquidfrom jar
  • 3cups cooked sprouted quinoabrown rice, or millet
  1. Preheat oven to 375 F. In Dutch oven or large ovenproof dish with lid, mix to combine all braise ingredients (except chicken or tuna), then cover and bake for 40 minutes, or until vegetables are tender and tomatoes have broken down. Give tomatoes a gentle mash to release more juice, watching out for hot juice sputtering up. Mix in chicken or tuna, if using, and bake, covered, for 10 more minutes, until heated through.
  2. To serve, in medium bowl, combine diced cucumber with kefir, dill, and vinegar. Scoop grains into serving bowls and top with braised vegetable-bean mixture and cucumber mixture. Serve with a drizzle of additional olive oil.
Recipe Notes

Per serving (with chicken): 434 calories; 27 g protein; 14 g total fat (2 g sat. fat); 52 g total carbohydrates (5 g sugars, 0 g fiber); 512 mg sodium