Yeshinbra Shiro wat

Yeshinbra Shiro Wat, is a chickpea based curry. generally made with chick pea flour, I have Used chickpeas instead. YES, it is an Ethiopian recipe, I was shocked the first time i saw the list of spices, it was too much Indian... Then i researched a lot to find out Ethiopians do eat spices like Indians after all :D....Recipe follows:

Prep time: 15 minutes

Cook time: 30 minutes

Sevings: upto 6

Ingredients:

1. Chickpeas - 1 16oz can, drained.

2. Onion - 1 big, finely chopped

3. Garlic - 4 pods, grated/minced or 2 tsp paste

4. Ginger - 1 1/2 inch piece, grated or 3 tsp paste

5. Berbere - Recipe follows

6. Salt - to taste

7. Water - enough to cook chickpeas well. about a cup

8. Oil - 2 tbsp (can be reduced, I used 1 tbsp)

Berbere: (You can use whole spices or powders. Whole spices give a stronger flavour, but powders give ease of use. If you are using whole spices, dry roast and powder them. Makes for more than 1 use. I have used all powders, if you use whole, just make sure you use 3 of clove, 1/2 inch cinnamon, 4 cardamom.)

1. Cumin - 4 tsp

2. Coriander - 2 tsp

3. Turmeric - 1/2 tsp

4. Fenugreek - 1 tsp

5. Cinnomon - 1 tsp

6. Cardamom - 1 tsp

7. Clove - 1 tsp

8. Black Pepper - 1 tsp

9. All spice - 1 tsp

10. Chilly/Cayenne - 2tsp

11. Paprika - 3 tsp

Method:

1. Heat oil in a wok and add onions along with some salt. let it get slightly golden brown.

2. Add ginger and garlic, saute for a few seconds. Add the berbere powder and saute for 2 minutes till it smells frangrant. Add sufficient salt for the dis. keep in mind, canned peas are also slated.

4. Run the chickpeas in a chopper to break them and make a coarse paste. Add this paste to the wok and mix in well. Add water and let it cook for at least 15 minutes. It is ready to be served hot or cold with injera.

Tip:

1. You can use about 1 tsp of garam masala [available in inidan stores]i n lieu of Clove, cardamom, pepper and cinnamon.
2. You can buy the ready berbere sauce or powder from any African stores.