Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)
A flavorful Ethiopian dish combining tender chickpeas with a rich, spicy sauce made from toasted flaxseed and awaze. This warming stew brings together the nutty taste of flaxseed with the heat of traditional awaze sauce.
Ingredients
- •3 tablespoons brown or golden flaxseed
- •3 tablespoons awaze dipping sauce
- •14 oz chickpeas
- •1 to taste Salt
Cooking Instructions
- 1.
Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
5 min
- 2.
In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
25 min
- 3.
Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.
15 min