Chickpeas in Red Berbere Sauce

From Lisa: Modified from this recipe, after we ate this dish in an Ethiopian restaurant in Washington, DC. This also works well with lentils.

Chickpeas in Red Berbere Sauce

1/2 c. dried garbanzos (chickpeas)

1 tsp. Madras curry powder (make sure it has fenugreek)
1 tsp. chili powder
1 tsp. paprika
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cardamom
1/4 c. chopped onion
1 tsp. olive oil
cayenne pepper to taste

Soak and cook garbanzos; when they are starting to soften, add the olive oil and spices and simmer until done; about 30 minutes.

Serve with Ethiopian bread:

1 c. whole wheat or buckwheat flour (teff flour is traditional)
1 tsp. yeast
1 1/2 c. water
1/4 tsp. salt

Mix and let stand at least an hour, but all day or overnight if you think of it soon enough, to develop a sourdough flavor. Add water to thin to thick cream consistency. Cook on a griddle as for crepes, but do not let them brown.

If you want to make your own berbere paste from scratch, there is a recipe here

but the Madras curry plus chili powder and the additional spices duplicate the ingredients, except that the curry powder also has cumin. I had all the spices except fenugreek, and couldn’t find it other than in the Madras curry.

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