Ethiopian Vegan Breakfast Feast: Injera-Wrapped Delights & Spicy Berbere Vegetable Stew

Allergens

Gluten (in teff flour)

Ingredients

• 2 cups teff flour
• 4 cups water
• 1 tbsp salt
• 1 cup chickpeas, cooked
• 2 cups cabbage, shredded
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp berbere spice mix
• 1 cup tomatoes, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice

Instructions

1. Prepare the teff injera dough by mixing teff flour and water in a large bowl until smooth. Cover and let sit for at least 8 hours or overnight.
2. Heat olive oil in a pan over medium heat, sauté onions until softened, then add garlic and ginger. Cook for another minute.
3. Add berbere spice mix, tomatoes, and shredded cabbage to the onion mixture. Stir well and cook for 10 minutes or until cabbage is tender.
4. Prepare injera by pouring a thin layer of batter onto a preheated griddle and cook until bubbles form and the surface looks dry. Remove from heat.
5. Assemble the breakfast feast by folding cooked chickpeas, spicy vegetable stew, and pieces of injera into a rolling bundle.
6. Garnish with a drizzle of lemon juice and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish highlights the diversity and richness of Ethiopian cuisine.

Notes

Serve with additional injera on the side for scooping up bites of the feast.