Ethiopian Vegetarian Breakfast Feast: Injera, Shiro, and Gomen

Allergens

Wheat (gluten) and soy

Ingredients

• 2 cups teff flour 4 cups water Salt, to taste 1 tbsp niter kibbe (clarified butter) 1 large onion, chopped 3 garlic cloves, minced 2 cups chickpeas, soaked overnight and cooked until tender 1/4 cup berbere spice mix 1 lb collard greens or kale, chopped 1 tbsp vegetable oil Freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the teff flour and water. Cover and let sit for at least 4 hours or overnight for optimal fermentation.
2. Once the batter has risen and is bubbly, stir in salt to taste and pour into a large, flat pan. Cook over medium heat until the surface of the injera is dry and you can easily lift it from the pan.
3. In a separate pan, sauté onions and garlic in niter kibbe until fragrant. Add chickpeas and cook for 5 minutes.
4. Stir in berbere spice mix and cook for another 2 3 minutes to allow flavors to meld.
5. In another pan, heat vegetable oil over medium heat. Add chopped greens or kale and cook until tender. Season with salt and black pepper to taste.
6. To serve, place a soft injera on each plate, top with shiro and gomen, and enjoy!

Chef’s Insight

The flavors of berbere spice mix can vary, so adjust the amount to your preference.

Notes

This recipe is vegetarian and can be made gluten-free by substituting the teff flour with buckwheat flour.