Yeshinbera Assa Wot (Chickpeas Fish Stew)

1. 1

   In a medium bowl, combine the spiced chickpeas flour, salt, and 1/2 cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth.

2. 2

   Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired.

3. 3

   Bake the chickpeas cookies for 25 minutes or until golden brown.

4. 4

   In meantime, in medium pot, saute the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft,.

5. 5

   Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1 1/2 cups of oil, stir for 15 minutes.

6. 6

   Add three cups of water (or more if need); Cook for 15 minutes.

7. 7

   To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers.

8. 8

   Add cardamom, salt and black pepper to taste.

9. 9

   Remove from heat.

10. 10

    Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.

11. 11

    * You will find these spices in Ethiopian or Indian shops/groceries.

* Per serving · 4 servings · Values may vary.

No additional tips available.