Olive Oil Teff and Veggies






4-6 servings


4-6 servings

The contrasting textures and temperatures of the ingredients in this dish makes it crave-worthy – the soft, smooth, warm teff, the crunchy chickpeas and hazelnuts, the cool yogurt. It’s nourishing comfort food chock-full of vegetables, herbs, and spices.

Est Prep Time: 30 minutes | Est Cook Time: 40 minutes

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  1. Preheat the oven to 400.
  2. Bring 4 cups of water to boil in a medium pot. Add the teff and a teaspoon of salt, stir to combine and cover. Simmer for 35-40 minutes, stirring occasionally to prevent the grain from sticking to the bottom of the pot, until the teff is the texture of soft wet sand. It should be easily spreadable. Stir in 3 Tablespoons of the olive oil.
  3. While the teff is cooking, thoroughly dry the chickpeas in a dish towel. Place on a baking sheet and use your hands to coat them with 2 Tablespoons olive oil and 2 Tablespoons za’atar and spread them out in an even layer but close together on ⅓ of the baking sheet, leaving room for the vegetables.
  4. Place the carrots next to the chickpeas in the middle of the baking sheet and toss with 1 Tablespoon of the olive oil and a generous pinch of salt and pepper and spread out in an even layer in the center of the baking sheet, leaving room for the broccolini.
  5. On the remaining third of the baking sheet, toss the broccolini with 1 Tablespoon olive oil and a generous pinch of salt and pepper and spread out in an even layer. Use two baking sheets if there’s not enough room.
  6. After 20 minutes, remove the baking sheet and transfer the broccolini to a bowl and cover to keep warm. Increase the temperature to 425 degrees. Give the pan a shake to move the chickpeas around for even cooking and flip the carrots over. Return to the oven for another 5-10 minutes, until the chickpeas are very crunchy.
  7. To serve, spread a heaping scoop of the teff in a large circle on each plate. Sprinkle it with salt and pepper and drizzle some olive oil over the top. Smear a couple of tablespoons of yogurt on top of the teff in a smaller circle, leaving at least 1-inch of the teff visible around the edges. Place the vegetables and chickpeas in a pile in the center of the yogurt. Squeeze lemon over all of it then sprinkle with the hazelnuts, cilantro, more za’atar, and drizzle olive oil around the perimeter where the teff meets the plate. Serve immediately.


  • 1 cup teff grain (either brown or ivory)
  • 2 teaspoons salt, divided, plus more to taste
  • ¼ cup plus 3 Tablespoons extra virgin olive oil, divided, plus more to drizzle on plate
  • 4 medium carrots, cut into bite-sized pieces
  • 6 small stalks or 4 medium stalks broccolini, cut into bite-sized pieces
  • 1 ½ cups cooked chickpeas (1-15 oz can, rinsed and drained)
  • 2 Tablespoons za’atar plus more for garnish
  • ½ – ¾ cup plain yogurt (dairy or non-dairy)
  • 1 lemon
  • 1/4 cup roughly chopped toasted hazelnuts
  • ¼ cup roughly chopped cilantro
  • Freshly ground black pepper, to taste

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