1. Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes. 2. Add one cup of water and boil. 3. To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes. 4. Add to stew, false cardamom, black pepper and salt; cook until simmers. 5. Serve it cold or warm with Injera, pita bread. 6. Keep it in the fridge. 7. P.S. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously. 8. (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil. 9. * You will find these spices in Ethiopian or Indian shops/groceries. ---------------------------------------------------------------------------
Nutrition
Ingredients
