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Berbere Spiced Vegetable Soup and Cheese Sandwich
MY SPICY KITCHEN16Ingredients
28Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 tsp. oil
- 1/2 red onion (small, Sliced, about ¼ cup)
- 3/4 tsp. ginger garlic paste
- 2 green chilies (small, chopped, adjust to heat tolerance level)
- 1 small potato (cut in half and sliced, about ¼ cup after slicing)
- 1/4 cup sliced carrots
- 1/4 cup red radish (sliced, 3 small red radish)
- 3/4 tsp. Berbere spice (adjust to taste)
- salt (to Taste)
- 1/2 small tomato (chopped)
- 3/4 cup stock (I used water)
- 1/2 cup cooked chickpeas (I used ½ cup and felt it was a bit too much)
- 1 handful kale (chopped, about 1 cup moderately packed chopped kale)
- 2 slices bread
- 1 1/2 tsp. chutney (I used tomato green bell pepper chutney. I replaced red peppers with green peppers in this recipe and added some peanuts as well.)
- 1 slice cheese
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