Ethiopian Injera Pancakes with Vegetable Berbere Stew (Vegan)

Allergens

Wheat (from Injera batter)

Ingredients

• 2 cups Injera batter (see recipe below)
• 1 tbsp olive oil
• 2 cups diced seasonal vegetables (e.g., bell peppers, carrots, zucchini)
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp Berbere spice blend
• Salt, to taste
• Fresh cilantro leaves, for garnish Injera Batter:
• 2 cups teff flour
• 4 cups water
• 1/2 tsp salt

Instructions

1. Prepare the Injera batter by whisking together teff flour, water, and salt in a large bowl until smooth. Cover and let it rest for at least 3 hours or overnight in the refrigerator.
2. Heat olive oil in a large skillet over medium heat. Add diced vegetables and cook until tender, about 5 7 minutes.
3. Stir in Berbere spice blend and chickpeas, cooking for another 2 minutes to allow flavors to meld. Season with salt to taste.
4. In a separate pan or skillet, pour about 1/4 cup of the Injera batter into the center and quickly swirl it outwards in a circular motion to create a thin pancake. Cook until bubbles appear on the surface, then flip and cook for another minute. Repeat with remaining batter.
5. To serve, place two Injera pancakes on each plate, folding them into triangles or squares. Top with a generous portion of vegetable Berbere stew. Garnish with fresh cilantro leaves and enjoy!

Chef’s Insight

The combination of flavors and textures in this dish is truly unique and will be a delightful experience for your taste buds.

Notes

Feel free to customize the vegetable Berbere stew with your favorite seasonal vegetables.