Ethiopian Honeyed Injera Stack with Spicy Chickpea Masala
This elegant dish combines the unique taste of honeyed injera with a robust chickpea masala, offering a balance of sweetness and spice that is both comforting and adventurous.
Preparation
Get these tasks done before you start cooking.
Preparing the Injera Batter
- 1
Combine dry ingredients
In a large mixing bowl, combine teff flour, all-purpose flour, and yeast.
- 2
Add water
Gradually add lukewarm water, stirring to form a smooth batter.
- 3
Ferment batter
Cover the bowl with a cloth and let it ferment in a warm place for about 1 hour until bubbles form on the surface.
Preparing the Spicy Chickpea Masala
- 1
Sauté onions and garlic
Heat olive oil in a pan over medium heat. Add chopped onions and sauté until translucent. Stir in garlic.
- 2
Cook tomatoes
Add tomatoes and cook until they soften.
- 3
Spice and heat chickpeas
Add chickpeas, garam masala, cumin, cayenne pepper, and salt. Cook until spices are fragrant and chickpeas are heated through.
Tip: Do not overcook the chickpeas; they should be heated but still firm. Pro Tip: Add a splash of water if the chickpea mixture becomes too dry during cooking.
How to Make Ethiopian Honeyed Injera Stack with Spicy Chickpea Masala
Total time: 2 h 20 min · Yields 4 servings
- 1
Cooking the Injera
Pour a thin layer of the batter into a non-stick pan and cook over medium heat until bubbles form and the edges lift.
- 2
Preparing the Honeyed Yogurt
Mix plain yogurt with honey until smooth and well combined.
- 3
Final Assembly
Layer injera by spreading chickpea masala between each flatbread, then top with a drizzle of honeyed yogurt and fresh cilantro.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, both the injera and chickpea masala can be prepared ahead and assembled when needed.
What can I substitute for teff flour?
You can use buckwheat or finely ground millet flour as a substitute, though the taste will vary slightly.
Is there a gluten-free option?
Use 100% teff flour and omit all-purpose flour for a gluten-free injera.
How can I adjust the spice level?
Reduce the cayenne pepper for a milder flavor or add more for extra heat.
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