Injera Breakfast Scramble with Berbere Spiced Chickpeas and Kale

A hearty and flavorful breakfast featuring injera torn into bite-sized pieces and scrambled with chickpeas, kale, onions, tomatoes, and a generous dose of berbere spice.

Prep Time

15 minutes

Total Time

40 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.02/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Breakfast•Snack•Side Dish

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

4piecesInjera(Can use store-bought or homemade)

£3.50

115 oz canChickpeas(Drained and rinsed)

£0.65

6cupsKale(Chopped, stems removed)

£1.20

1mediumOnion(Chopped)

£0.30

2mediumTomatoes(Diced)

£0.70

1tablespoonsBerbere Spice(Adjust to taste)

£0.40

2clovesGarlic(Minced)

£0.10

2tablespoonsOlive Oil(Or other cooking oil)

£0.25

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

2tablespoonsWater(As needed to soften kale)

0.5cupPlain Yogurt(Per serving, optional)

£0.35

0.5avocadoAvocado(Per serving, optional)

£0.65

Total Cost

£8.10

£2.02 per serving

Instructions

1.
Tear the injera into bite-sized pieces and set aside.
2.
Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the minced garlic and cook for another minute until fragrant.
4.
Add the chopped kale and cook until wilted, about 3-5 minutes. Add water as needed to steam kale until desired tenderness is reached.
5.
Stir in the diced tomatoes and cook for 2-3 minutes until slightly softened.
6.
Add the drained and rinsed chickpeas and berbere spice to the skillet. Stir well to combine and cook for 5 minutes, allowing the flavors to meld.
7.
Add the torn injera to the skillet and toss to combine with the vegetables and chickpeas. Cook for 3-5 minutes, stirring occasionally, until the injera is heated through and slightly softened.
8.
Season with salt and black pepper to taste.
9.
Serve the Injera Breakfast Scramble hot with a side of plain yogurt or sliced avocado.

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My Notes

Nutrition Information

Nutrition per serving (350g)

475 kcal / 1987 kJ

Carbs

65g

25% of RDA

Fat

19g

27% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

10 g

11% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier dish, add more berbere spice or a pinch of cayenne pepper.

If you don't have kale, you can substitute spinach or other leafy greens.

To make it vegan, omit the yogurt and serve with avocado or a dollop of vegan sour cream.

Feel free to add other vegetables like bell peppers or zucchini to the scramble.

Cooking Equipment

Large skillet or wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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