Injera Breakfast Scramble with Berbere Spiced Chickpeas and Kale

Tear the injera into bite-sized pieces and set aside.

Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the chopped kale and cook until wilted, about 3-5 minutes. Add water as needed to steam kale until desired tenderness is reached.

Stir in the diced tomatoes and cook for 2-3 minutes until slightly softened.

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.

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.

Season with salt and black pepper to taste.

Serve the Injera Breakfast Scramble hot with a side of plain yogurt or sliced avocado.