Ingredients
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For the Wraps
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8 large collard green leaves (stems trimmed, leaves blanched) collard green leaves8 large collard green leaves (stems trimmed, leaves blanched)
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1 cup cooked chickpeas chickpeas1 cup cooked chickpeas
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1 tablespoon berbere spice blend berbere spice blend1 tablespoon berbere spice blend
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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1 small red onion, finely chopped red onion1 small red onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon fresh ginger, grated ginger1 tablespoon fresh ginger, grated
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 tablespoon olive oil (optional, omit for oil-free) olive oil1 tablespoon olive oil (optional, omit for oil-free)
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Salt and pepper, to taste pepperSalt and pepper, to taste
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For the Gomen Filling
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2 cups chopped collard greens (or kale) kale2 cups chopped collard greens (or kale)
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1 tablespoon garlic, minced garlic1 tablespoon garlic, minced
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1 teaspoon ginger, grated ginger1 teaspoon ginger, grated
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/4 teaspoon ground turmeric turmeric1/4 teaspoon ground turmeric
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Salt and pepper, to taste pepperSalt and pepper, to taste
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For the Quick Injera Slaw
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1 cup shredded cabbage cabbage1 cup shredded cabbage
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1 small carrot, julienned carrot1 small carrot, julienned
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1/2 small red onion, thinly sliced red onion1/2 small red onion, thinly sliced
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1/4 cup torn injera (or use gluten-free flatbread, optional) injera1/4 cup torn injera (or use gluten-free flatbread, optional)
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2 tablespoons apple cider vinegar apple cider vinegar2 tablespoons apple cider vinegar
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 teaspoon agave syrup (or maple syrup) agave syrup1 teaspoon agave syrup (or maple syrup)
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Pinch of salt saltPinch of salt
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Garnish (optional)
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Fresh cilantro or parsley, chopped cilantroFresh cilantro or parsley, chopped
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Extra lemon wedgesExtra lemon wedges
Directions
Blanch collard leaves for wrapping. Sauté chickpeas with berbere and aromatics. Sauté greens with turmeric for gomen. Toss a quick injera cabbage slaw. Assemble wraps by layering all three fillings in collard leaves, roll, and serve fresh. For gluten-free, omit injera or use a gluten-free flatbread. Adjust berbere spice to taste for desired heat. Wraps are best served fresh but can be made ahead and stored in the fridge for up to one day.
Steps
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1
Done
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Prepare collard green leaves by trimming thick stems, then blanch in boiling water for 30 seconds until pliable. Pat dry and set aside. |
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2
Done
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For the chickpea filling: In a skillet over medium heat, add olive oil (if using), sauté onion, garlic, and ginger until soft. Stir in tomato paste and berbere spice; cook for 1 minute. Add chickpeas, salt, and pepper, and sauté for 3-4 minutes. Finish with lemon juice. Mash some chickpeas for texture. Set aside. |
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3
Done
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For the gomen: In another pan, sauté garlic and ginger until fragrant. Add chopped collard greens or kale, turmeric, salt, and pepper. Stir-fry until greens are wilted but still vibrant, about 3-4 minutes. Squeeze in lemon juice and mix well. |
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4
Done
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For the Injera Slaw: In a bowl, toss cabbage, carrot, red onion, and torn injera. Whisk together apple cider vinegar, lemon juice, agave, and salt. Pour over veggies and toss to coat. Let rest for 5-10 minutes to marinate. |
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5
Done
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To assemble: Lay a collard leaf flat, spread a spoonful of chickpea mixture in the center, top with gomen and a scoop of slaw. Fold sides and roll up tightly. Repeat with remaining ingredients. |
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6
Done
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Serve wraps garnished with cilantro or parsley and extra lemon wedges. |
