Yeshinbera Assa Wot (Chickpeas Fish Stew)
Chickpeas baked in the oven and spiced with chilli and cardamom for an Ethiopian dish. Serve with injera.
1 hr 45 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 60 min · 105 min total
- medium
- 1
In a medium bowl, combine the spiced chickpeas flour, salt, and ½ cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth.
- 2
Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired.
- 3
Bake the chickpeas cookies for 25 minutes or until golden brown. In meantime, in medium pot, sauté the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft,.
- 4
Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1½ cups of oil, stir for 15 minutes.
- 5
Add three cups of water (or more if need); Cook for 15 minutes. To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers.
- 6
Add cardamom, salt and black pepper to taste. Remove from heat. Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
