Ethiopia · Ethiopia
Spiced Potato and Chickpea-Flour Stew
Potato cubes simmered in a thick chickpea-flour sauce seasoned with garlic, ginger and berbere spice.
This is a fasting stew, built on chickpea flour instead of meat, and it is what a great many Ethiopian kitchens cook when the fast rules everything else out. Potato cubes added late keep their shape and let the dish be eaten with bread as well as from a spoon. Berbere defines it, and mixing that into the sauce rather than serving it alongside is what makes the whole pot taste like one thing.
Ingredients
- potato, peeled and cubed500 g
- chickpea flour80 g
- cold water for chickpea-flour paste100 ml
- yellow onion, chopped150 g
- garlic, minced12 g
- fresh ginger, grated8 g
- berbere spice blend8 g
- water for simmering800 ml
- olive oil30 ml
- fine salt3 g
Directions
- 1
Heat olive oil and sauté onion 6 minutes until translucent. Stir in garlic, ginger, berbere and salt for 1 minute.
Onion is translucent and spices smell toasted. - 2
Add potato and 800 ml of water. Simmer 18 minutes until potato is fork-tender.
Potato breaks easily under a fork but holds its shape. - 3
Whisk chickpea flour with 100 ml cold water and pour in. Stir 8 minutes until the sauce thickens to coat the back of a spoon.
Sauce coats the back of a spoon without dripping.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content