Ingredients
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1 can (15 oz) chickpeas, rinsed and drained chickpeas1 can (15 oz) chickpeas, rinsed and drained
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1 small onion, finely diced onion1 small onion, finely diced
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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1 cup chopped kale or spinach kale1 cup chopped kale or spinach
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 small tomato, diced tomato1 small tomato, diced
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2 tablespoons tomato paste tomato2 tablespoons tomato paste
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1 tablespoon berbere spice blend (adjust to taste) berbere spice blend1 tablespoon berbere spice blend (adjust to taste)
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1/2 teaspoon turmeric turmeric1/2 teaspoon turmeric
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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Salt, to taste saltSalt, to taste
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/4 cup water or vegetable broth water1/4 cup water or vegetable broth
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1 large sheet Ethiopian injera (gluten-free if needed), cut into bite-sized pieces injera1 large sheet Ethiopian injera (gluten-free if needed), cut into bite-sized pieces
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Fresh cilantro or parsley, for garnish cilantroFresh cilantro or parsley, for garnish
Directions
Enjoy this hearty vegan scramble warm, with crispy injera bites on the side or sprinkled on top for traditional Ethiopian texture and flavor. Adjust berbere for desired spice level. Pairs well with hot tea or Ethiopian coffee. Use gluten-free injera to keep the recipe gluten free. Berbere spice can vary in heat, so start with less if sensitive to spice.
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
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2
Done
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Spread injera pieces on a baking sheet and bake for 10–12 minutes, until crisp and slightly golden. Remove and set aside. |
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3
Done
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In a large skillet, add a splash of water or vegetable broth over medium heat. Sauté onion and garlic for 3 minutes until translucent. |
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4
Done
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Add red bell pepper and tomato; cook another 2 minutes. |
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5
Done
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Stir in tomato paste, berbere spice, turmeric, smoked paprika, and black pepper. Mix well. |
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6
Done
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Add chickpeas, kale (or spinach), and 1/4 cup water or broth. Cook, stirring, for 5–7 minutes until greens are wilted and mixture is heated through. |
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7
Done
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Mash some of the chickpeas for a scrambled texture. |
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8
Done
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Stir in lemon juice and season with salt to taste. |
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9
Done
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Serve scramble hot, topped with crispy injera bites and a sprinkle of fresh cilantro or parsley. |
