top of page

Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

['3 tablespoons brown or golden flaxseed', '3 tablespoons awaze dipping sauce', '14 oz (400 g) cooked or canned chickpeas, drained and rinsed', 'Salt']

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.
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.
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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page