Ingredients
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For the Injera:
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1 cup teff flour (gluten-free)
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1 cup water
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1/4 tsp salt
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1/2 tsp baking soda
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For the Topping:
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1 cup chickpea flour
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1 1/2 cups water
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1/2 tsp salt
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1/2 tsp ground cumin
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1/2 tsp ground coriander
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1/4 tsp turmeric
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1/4 tsp paprika
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1/4 tsp cayenne pepper (adjust to taste)
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1 cup chopped tomatoes
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1 cup chopped red bell pepper
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1 cup chopped onion
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2 cloves garlic, minced
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2 tbsp olive oil
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1 Fresh cilantro leaves (for garnish)
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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
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1
Done
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For the Injera: |
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2
Done
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In a mixing bowl, combine the teff flour, water, salt, and baking soda. Mix well to form a smooth, pourable batter. |
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3
Done
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Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with oil. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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For the Topping: |
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7
Done
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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. |
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8
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become translucent. |
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9
Done
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Add the chopped tomatoes and red bell pepper to the skillet. Cook for about 5 minutes, or until they start to soften. |
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10
Done
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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. |
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