Enkulal Firfir

Step 1

Tear the injera into 1- to 2-inch irregular pieces with your hands over a cutting board, like tearing pita bread; set aside in a bowl.

Step 2

Mince the garlic until each piece is smaller than a grain of rice — about the size of a pencil-tip dot — and place in a small bowl.

Step 3

Mince the fresh ginger until very fine, about the size of pencil-tip dots, and add to the garlic bowl.

Step 4

Set a medium skillet over medium heat and add the butter; wait until the butter melts completely and foams, about 1 minute.

Step 5

Add the minced garlic and ginger to the hot butter and stir constantly for 30 seconds until the kitchen smells strongly of garlic and spice.

Step 6

Pour in the drained chickpeas and stir gently to coat them with the garlicky butter; cook over medium heat, stirring once every 15 seconds, until the chickpeas are heated through, about 2 minutes.

Step 7

Add the torn injera pieces directly to the skillet and stir gently until all the bread is coated and slightly softened by the sauce, about 45 seconds.

Step 8

Season with a pinch of salt and pepper, taste, and add more if needed to balance the flavors.

Step 9

Transfer the firfir to a serving bowl, scraping up any butter and chickpeas from the bottom of the skillet, and serve immediately while warm.