Dish of Chickpeas in Flaxseed Sauce
(click to enlarge)

Chickpeas in Flaxseed Sauce


Africa, Ethiopia   -   Shimbra Wat
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
40 min
Yes		 An interesting, moderately spicy, side dish or light lunch served with Injera or Rice. It's easy to make and can be reheated.

1/4
3-1/2
1
ar
1/4
1
---
ar
c
T
#

t
t
---

Flax Seed (1)
Awaze Sauce (2)
Chickpeas (3)
Water
Mitmita Spice (4)  
Salt
-- Serve With
Injera (5)
  or Rice
Do-Ahead
  1. If using dried CHICKPEAS, soak a little over a cup of beans in three cups of water with 1/2 Tablespoon salt for 8 hours. Drain and cook for about 3/4 hour or until tender (time depends on age). Drain. - (9 hrs - 15 min work)
  2. Dry pan toast FLAX SEEDS until aromatic and starting to pop. pour out on a plate to cool. - (5 min + cooling)
Make   -   (40 min)
  1. Grind cooled Flax Seeds to flour by whatever means you have. I use an Indian Mixie which does the whole job in about 3 seconds.
  2. In a spacious sauté pan, place 2 T Water over low heat and stir in 1 T Awaze Sauce. Cook for 2 minutes stirring constantly, then gradually stir in the rest of the Awaze, 1 cup Water, and the Flax Flour. Work out any lumps. Reduce heat to a bare simmer and simmer covered 20 minutes, stirring frequently. If it starts to look too dry, stir in more water. It should finish a bit runny.
  3. Meanwhile:   Place Chickpeas in a saucepan with 2 cups of Water and bring to a boil. Turn off heat and let soak.
  4. When Flax Flour is ready, drain Chickpeas reserving at least 1 cup of water and stir into Flax Flour. Season with Salt and Mitmita. Stir in Reserved Water as needed. It should be a bit runny and coat the Chickpeas well. Cook for 2 more minutes to blend flavors.
  5. Serve hot with Injera or Rice.
NOTES:

  1. Flax Seed:

      Whole flax seed comes in colors from reddish brown to light golden. Brown is most common in Ethiopia, but the photo example was made with a medium golden. For details see our Flax / Flaxseed page.

  2. Awaze Dipping Sauce:

      This is a standard Ethiopian sauce, usually used as a dip, but sometimes, as here, an ingredient. It is easy to make by our recipe Awaze Dipping Sauce.

  3. Chickpeas:

      Weight is for fully cooked. You can soak overnight and cook, or use 2 14 ounce cans drained. Starting with dried Chickpeas, you need a little over a cup (7-1/2 oz). In Ethiopia, Desi type would usually be used, but Kabuli type work fine and are far more convenient in North America. For details see our Chickpeas page.

  4. Mitmita Spice:

      This is the hot chili spice mix of Ethiopia. You can use it in whatever quantity you wish, or use some other hot chili powder. Mitmita can be easily made by our recipe Mitmita Spice Mix.

  5. Injera Bread:

      This can be made quickly by our recipe Ijera - Fast. It can be refrigerated for several days.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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