Ethiopian Gluten-Free Injera Bowl with Spiced Chickpeas and Avocado Salsa

Allergens

N/A

Ingredients

• 1 cup teff flour (gluten
• free)
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon oil For Spiced Chickpeas:
• 1 can chickpeas, drained and rinsed
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• Salt and pepper to taste For Avocado Salsa:
• 2 ripe avocados, diced
• 1 tomato, diced
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together teff flour, water, salt, and oil until smooth. Let the mixture sit for 30 minutes to allow the teff to absorb the liquid.
2. Preheat a non stick skillet or griddle over medium heat. Pour the teff batter onto the skillet in a circular motion, creating a thin layer. Cook for 5 minutes on one side, then flip and cook for an additional 3 minutes on the other side. Repeat until all the batter is used.
3. In a small bowl, combine chickpeas, cumin powder, paprika, salt, and pepper. Toss well to coat the chickpeas evenly.
4. To prepare avocado salsa, in a mixing bowl, gently combine avocados, tomato, red onion, lime juice, salt, and pepper. Stir until well mixed.
5. Assemble your Injera Bowl by placing a soft injera at the bottom, topping it with a generous portion of spiced chickpeas, and finishing with a scoop of avocado salsa.

Chef’s Insight

Allow the teff mixture to sit before cooking for optimal texture in the injera.

Notes

Feel free to adjust the seasonings in the chickpeas and salsa according to your taste preferences.