So I had some injera leftover from my takeout a while back, and I threw it in the freezer to save for later. Here’s what I did with it…
I only had a few, so I added some white onion. And of course, fresh garlic.
Saute in margarine until soft.
Seasoned with a berbere blend, cumin and turmeric. I also added nutritional yeast, optional.
Tear or cut up the thawed bread, and add it to your pan.
Add some spinach. I used baby spinach that was already washed and ready to use.
Stir. It will start to cook down almost immediately, so you can keep adding more if you’d like.
Begin adding water 1 tablespoon at a time, and keep stirring. The injera will get soft and porridge-like. And then become, ya know, porridge.
I had these chips. You may remember them from the time I used them to make delicious pancakes.
Same concept. Crunch them up and add them to the porridge.
Unless you find one like this, with a super thick coating of seasonings. Isn’t that your favorite? It’s mine. I saved it and gave myself a little treat.
Anyway. Stir in the rest of the chips.
Best eaten right away, while the chips are still crunchy.
Srsly. Quit taking pictures and EAT, or the chips will get soggy! …that’s what happened to me, but they still tasted good. Still, I’d prefer the crunch.