Ingredients
-
For the Injera:
-
1 cup teff flour (gluten-free)
-
1 cup water
-
1/4 tsp salt
-
1/2 tsp baking soda
-
For the Topping:
-
1 cup chickpea flour
-
1 1/2 cups water
-
1/2 tsp salt
-
1/2 tsp ground cumin
-
1/2 tsp ground coriander
-
1/4 tsp turmeric
-
1/4 tsp paprika
-
1/4 tsp cayenne pepper (adjust to taste)
-
1 cup chopped tomatoes
-
1 cup chopped red bell pepper
-
1 cup chopped onion
-
2 cloves garlic, minced
-
2 tbsp olive oil
-
1 Fresh cilantro leaves (for garnish)
-
1 Lime or lemon wedges (for serving)
Directions
Serve the Vegan Ethiopian Injera Breakfast by placing a portion of the chickpea flour mixture on a piece of injera. Garnish with fresh cilantro leaves and serve with lime or lemon wedges.
Injera can also be found in Ethiopian or international grocery stores if you prefer a quicker option for the flatbread. Adjust the spiciness of the topping to your preference by varying the amount of cayenne pepper used.
Steps
|
1
Done
|
For the Injera: |
|
2
Done
|
In a mixing bowl, combine the teff flour, water, salt, and baking soda. Mix well to form a smooth, pourable batter. |
|
3
Done
|
Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with oil. |
|
4
Done
|
Pour a ladleful of the injera batter onto the skillet, quickly swirling it to cover the surface evenly. Cook for about 2-3 minutes until the edges lift and small bubbles form on the surface. |
|
5
Done
|
Cover the skillet with a lid and cook for an additional 2-3 minutes until the injera is set and slightly spongy. Repeat with the remaining batter. |
|
6
Done
|
For the Topping: |
|
7
Done
|
In a separate bowl, whisk together the chickpea flour, water, salt, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper until you have a smooth batter. Set aside. |
|
8
Done
|
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become translucent. |
|
9
Done
|
Add the chopped tomatoes and red bell pepper to the skillet. Cook for about 5 minutes, or until they start to soften. |
|
10
Done
|
Pour the chickpea flour batter over the vegetables. Stir continuously and cook for 5-7 minutes, or until the mixture thickens and resembles scrambled eggs. |
