1 Tbsp vegetable oil
2 large onions, sliced (about 2 cups)
2 cloves garlic, minced
2 sweet potatoes (1 1/2 pounds), peeled and cut in half lengthwise and sliced
1 large tomato, coarsely chopped (1 1/2 cups)
1 can (10 1/2 oz) condensed chicken broth
1/2 cup water
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1/2 cup raisins
4 cups coarsely chopped fresh spinach leaves
1 can (about 15 oz) chickpeas/garbanzo beans, rinsed and drained
Hot cooked rice or couscous, prepared according to package directions

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onions and garlic and cook until tender.

2. Add the potatoes and tomato. Cook and stir for 5 minutes.

3. Stir the broth, water, cinnamon, red pepper and raisins into the saucepan. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

4. Stir in the spinach and chickpeas. Cook until hot. Server over rice or couscous.

TIPS: If condensed broth is not available, use 2 cups of regular broth and omit the water. Pair this with your favorite bread and you have a hearty meal!

• Fold one foot of foil in half and then with only one edge open.

Serve to hungry guests!

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Ingredients
1 1/2 cups ground teff (180 g)
2 cups water
salt, to taste
vegetable oil, for the skillet

Directions
Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.

Stir in the salt, a little at a time, until you can barely detect its taste. Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.

Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don’t flip it over as it is only supposed to be cooked on one side. Remove and let cool. Place plastic wrap or foil between successive pieces so they don’t stick together. To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.

This is a wonderful chapatti recipe from East Africa.
The following ingredients you need is:
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 Teaspoon of Oil
1 Cup of Warm Water

Cooking Directions:
Before you start make sure all ingredients are at room temperature. Once that’s done, Start by mixing the flour and the salt in a bowl. Next you slowly mix in the water just enough to make the dough thick. Once it’s thick enough add a spoonful of cooking oil. After that you want to knead the dough on a cool surface for a couple of minutes then add another spoonfuls of dry flour. Bring the dough back to the bowl then cover it with a clean towel or cloth and let it rest for about 30 minutes.

When your ready to cook, lightly oil and pre-heat the pan, then divide the dough into hand-sized balls. Flatten them into 6 inch circles then fry them on the pan. Turn it once until each side has a golden brown color. Next place them in a warm oven and serve it with butter or any types of curry dish, soups or stews.

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