Teff Injera Wraps with Chickpeas

Ethiopian injera gets its signature tang from a two-day teff fermentation, and that sour, spongy flatbread is the whole point here. Wrap it around a spiced chickpea filling and you have a meal that's equal parts comfort food and microbiome project — not unlike our Injera with Spiced Lentil Stew.

Ingredients

• 1 cup teff flour
• 1 1/4 cups water, plus more as needed
• Pinch of salt
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomato
• 2 cups chopped collard greens
• Salt and pepper, to taste

Instructions

1. Whisk teff flour, water, and a pinch of salt in a bowl until smooth. Cover loosely and let sit at room temperature 48 hours, stirring once a day, until bubbly and sour-smelling.
2. Before cooking, thin the batter with a splash of water if it has thickened too much.
3. Heat a nonstick skillet over medium heat. Pour a thin layer of batter, swirling to coat, and cook uncovered until bubbles form and the surface sets, about 2 minutes. Do not flip. Repeat with remaining batter.
4. For the filling, heat olive oil in a pan over medium heat. Add onion and cook 4 minutes until soft.
5. Stir in garlic, cumin, coriander, and cayenne, cooking 1 minute.
6. Add chickpeas and tomato, simmer 8 minutes, lightly mashing some chickpeas for texture.
7. Stir in collard greens and cook 4 minutes until wilted. Season with salt and pepper.
8. Spoon the chickpea filling onto each injera and roll or fold to wrap.

Nutrition Facts (per serving)

Two days of waiting, ten minutes of eating, worth every bit of patience. Pair leftovers with Charred Scallion and White Bean Dip for dipping.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.