Enkulal Firfir

Ingredients

• 2 pieces injera or other Ethiopian flatbread
• 1 can (15 oz) canned chickpeas, drained
• 3 tablespoons butter
• 3 cloves garlic, minced
• ½ teaspoon fresh ginger, minced
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Tear the injera into 1- to 2-inch irregular pieces with your hands over a cutting board, like tearing pita bread; set aside in a bowl.

2. 2

   Mince the garlic until each piece is smaller than a grain of rice — about the size of a pencil-tip dot — and place in a small bowl.

3. 3

   Mince the fresh ginger until very fine, about the size of pencil-tip dots, and add to the garlic bowl.

4. 4

   Set a medium skillet over medium heat and add the butter; wait until the butter melts completely and foams, about 1 minute.

5. 5

   Add the minced garlic and ginger to the hot butter and stir constantly for 30 seconds until the kitchen smells strongly of garlic and spice.

6. 6

   Pour in the drained chickpeas and stir gently to coat them with the garlicky butter; cook over medium heat, stirring once every 15 seconds, until the chickpeas are heated through, about 2 minutes.

7. 7

   Add the torn injera pieces directly to the skillet and stir gently until all the bread is coated and slightly softened by the sauce, about 45 seconds.

8. 8

   Season with a pinch of salt and pepper, taste, and add more if needed to balance the flavors.

9. 9

   Transfer the firfir to a serving bowl, scraping up any butter and chickpeas from the bottom of the skillet, and serve immediately while warm.

Tools you’ll need

• cutting board
• 12-inch medium skillet
• wooden spoon or heat-resistant spatula
• small bowl
• serving bowl

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