Ethiopian-Inspired Spiced Vegetable Stew with Injera-Style Flatbread

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A vibrant vegetable stew simmered with berbere and fragrant spices, paired with soft teff flatbread for dipping. This ethiopian-inspired vegan (vegetarian) ready in about 50 minutes pairs medium carrots, peeled and chopped, medium potatoes, peeled and diced, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 cup green beans, trimmed and cut in 1-inch pieces
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 2 tbsp berbere spice mix
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1 cup teff flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1.5 cups warm water
• 1 tbsp vegetable oil for cooking flatbread

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 2 tbsp berbere spice mix and 2 tbsp tomato paste, cooking for 2 minutes until the sauce becomes vibrant and aromatic.
3. Step 3: Add 2 peeled and chopped carrots, 2 peeled and diced potatoes, and 1 cup trimmed and cut green beans. Toss to coat in the spice mixture.
4. Step 4: Pour in 3 cups vegetable broth and sprinkle 1.5 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until vegetables are tender and stew thickens.
5. Step 5: While the stew simmers, whisk together 1 cup teff flour, 1 cup all-purpose flour, and 1 tsp baking powder. Gradually add 1.5 cups warm water, whisking to a smooth batter.
6. Step 6: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour 1/4 cup of batter, spreading thinly. Cook for 2 minutes until bubbles form, then flip and cook for another minute. Repeat until all batter is used.
7. Step 7: Serve the spiced vegetable stew hot with the injera-style flatbread for dipping and savoring the earthy, spicy flavors.