Ethiopian Style Breakfast with Spiced Pureed Chickpeas and Fresh Farmer’s Cheese

So here we are on an Ethiopian cuisine binge, mainly because my injera dough has finally fermented into the tangy and deep flavor its known for. I’m still experimenting with it (combining it with barley vs. wheat, fermentation time, etc.) but using my sourdough starter has really helped.

This is an easy breakfast as you can make everything except the egg and the spinach the night before and they’ll keep for a few days. You don’t have to use injera here, you can place it on top of a toasted slice of sourdough rye or sourdough wheat and it would be just as delicious!

Constructing This Breakfast

• 1 egg, sunnyside, poached, or over easy
• 1 piece of injera (recipe coming soon), slice of sourdough rye, or sourdough wheat bread (recipe here)
• 2 tablespoons spiced chickpea puree (recipe below)
• Scoop of wilted spinach
• 2 tablespoons fresh farmer’s cheese (recipe here)
• Pinch of Mitmita spice blend, to taste
• 2 Cherry tomatoes, quartered

1. Spread chickpea puree over injera, sourdough rye, or sourdough wheat bread (depending on what you have.)
2. Top with egg, wilted spinach, cherry tomato quarters, and farmer’s cheese. Sprinkle mitmita spice blend on top, to taste (careful, it’s hot!)

Spiced Chickpea Puree

• 1 can chickpeas, drained
• 1 roma tomato
• 2 tablespoon butter
• 1 tablespoon lemon juice
• 1 tablespoon berbere spice mix
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1/4 cup onion, diced
• Pinch of pepper
• 1/2 teaspoon turmeric (optional)
• 1/2 teaspoon cardamom (optional)

1. Over medium high heat, sautee garlic and onion in butter until fragrant. Add tomato, berbere spice mix, salt, lemon juice, cardamom, and turmeric (if using) and sautee for another minute. Place in food processor with chickpeas and blend until desired consistency. Add a little water if you find it difficult to blend.