Injera Taco Shells with Spiced Chickpea Filling

Preheat oven to 350°F (175°C). Cut the injera sheets into quarters or smaller pieces depending on the desired size of your taco shells. Place the pieces on a baking sheet in a single layer.

Bake for 10-15 minutes, or until the injera is crisp and lightly browned. Watch carefully to prevent burning. Remove from oven and set aside to cool.

While the injera is baking, prepare the spiced chickpeas. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and grated ginger to the skillet and cook for 1 minute more, until fragrant.

Stir in the turmeric, cumin, coriander, and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.

Add the drained and rinsed chickpeas to the skillet. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly softened.

To assemble the injera tacos, fill each crispy injera shell with spiced chickpeas, diced tomatoes, and shredded lettuce.

Top with a dollop of plain yogurt and serve immediately.