Ethiopian Injera Breakfast Wraps with Spiced Potatoes

Ingredients

• 4 pieces Injera Bread
• 2 medium Potatoes (diced)
• 1/2 medium Onion (chopped)
• 1/2 medium Bell Pepper (diced)
• 2 cloves Garlic (minced)
• 2 tablespoons Berbere Spice Blend
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Spinach (fresh)
• 2 tablespoons Chickpea Flour
• 2 tablespoons Water

Instructions

1. 1Prepare the spiced potatoes. Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 2 medium diced potatoes, 1/2 chopped onion, and 1/2 diced bell pepper to the skillet. Cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
3. 3Add the 2 cloves minced garlic, 2 tablespoons berbere spice blend, and 1/2 teaspoon turmeric powder to the skillet. Stir constantly for 1 minute until fragrant.
4. 4Stir in the 2 cups fresh spinach and cook until wilted, about 2 minutes.
5. 5In a small bowl, whisk together the 2 tablespoons chickpea flour and 2 tablespoons water until you have a smooth paste. This will help bind the filling.
6. 6Warm the 4 pieces of injera bread. You can do this by placing them in a dry skillet over medium-low heat for about 30 seconds per side, or until pliable.
7. 7Lay one warmed injera bread flat. Spread a thin layer of the chickpea flour paste evenly over the surface.
8. 8Spoon about one-quarter of the spiced potato mixture onto the center of the prepared injera bread.
9. 9Carefully fold the sides of the injera bread inward, then roll it up from the bottom to create a wrap. Repeat with the remaining injera bread and spiced potato mixture.
10. 10Season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve the injera wraps immediately.

Substitutions

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