Ethiopian Whole Chickpeas Mild Stew (Yeshinbera Alicha Fitfit)

This is a yummy side-dish. It looks like soup and served with Injera cut in pieces. I always prepare it when I have a big gathering during Lent time.

Ingredients:
2 cups dried chickpeas
1 cup onion (thinly chopped)
1 cup vegetable or corn oil
6 cloves garlic (diced) or 1 teaspoon garlic powder
¼ teaspoon cardamom powder (korerima) *
¼ teaspoon turmeric *
1 teaspoon yellow mustard or 1 tablespoon fresh ginger-root juice
¼ teaspoon black pepper
2 long hot green peppers, seeded and sliced
6 cups of water
Salt to taste

Preparation:

1st Step: Cook the onion with 2 tablespoons of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. Add five cups of water, boil it for five minutes;

2nd Step: Rinse and add the chickpeas, cook it for 15 minutes;

3nd Step: Add oil, garlic, turmeric, black pepper, mustard or ginger; mix it well and cook for 20 minutes or until the chickpeas are soft;

4th Step: Add salt and cardamom powder, remove from heat and add the green sliced pepper.
At room temperature, keep it in the fridge.

5th Step: Cut the Injera in pieces and place them in a serving bowl; pour the chickpeas mild stew and mix it gently. Serve it cold.

Note:
* You will find these spices in Ethiopian or Indian shops/groceries.
-If you prefer the chickpeas in a can, it would take less time to cook but rinse it well.
-You may use dried yellow peas instead of the chickpeas.
-To make the dried chickpeas soft and tender, it would be advisable to soak them for at least a day before cooking.

Ethiopian Chickpeas Fish Stew (Yeshinbera Assa Wot)

This is one of Ethiopian exotic dish. The literal meaning of Yeshinbra Assa is chickpeas fish but there is no fish inside the dish except the design which looks like fish. We prepare this dish, when we have a special occasion during Lent time. It is my mother's favorite dish.
Ingredients

4 cups spiced chickpeas flour
4 cups red onions or shallots (thinly chopped)
1 ½ cups hot red chili powder (berbere) *
5 cups water or more
2 cups vegetable or corn oil
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 teaspoon cardamom (korerima)*
¼ teaspoon black cumin*
½ teaspoon fresh ginger-root juice
Salt and black pepper to taste

Preparation
1st Step: In a medium bowl, combine the spiced chickpeas flour, salt, and ½ cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth;

2nd Step: Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired;

3rd Step: Bake the chickpeas cookies for 25 minutes or until golden brown;

4th Step: In meantime, in medium pot, sauté the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1½ cups of oil, stir for 15 minutes;

6th Step: Add three cups of water (or more if need); Cook for 15 minutes;

7th Step: To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers;

8th Step: Add cardamom, salt and black pepper to taste. Remove from heat.

9th Step: Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.

Serving 10 or more.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.recipezaar.com/415801. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Hummus (Elibet)

The broad beans paste is an appetizing and appealing side-dish. In Ethiopia, broad beans are cooked in many ways. This is one of my favorite dishes.
Ingredients:

3 cups dried broad Beans* (baqueella)
1 cup Sunflower seeds (Suff)
4 tablespoons lemon juice)
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups or more water

Preparation:

1st Step: Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot;

2nd Step: Rinse the broad beans and add to the sunflower juice; cook it for 30 minutes or until it is very soft.

3rd Step: Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.

4th Step: Place the Elibet (Hummus) in serving bowl or in a container; Serve it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
*As broad beans come in green, beige or brown, use the beige to get the creamy color.
Serving 6.
For nutritional facts of this recipe please visit http://www.recipezaar.com/416617 . For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Spicy Peas Powder Stew (Yeater Shiro Wot)

Spicy Peas Powder Stew (Yeater Shiro Wot) is a healthy dish for all served with Injera (Ethiopian flat bread). Low-fat sour cream as a side dish makes it delicious.

Ingredients:

½ cup spiced peas powder
1 ½ tablespoon chili pepper powder -Berbere (if spiced peas are not available
1 red onion (finely chopped)
4 or 5 tablespoons extra-virgin olive oil or vegetable oil
3 cups or more water
½ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima)*
Salt and black pepper to taste
1 cup low-fat sour cream

Preparation:

1st Step: Sauté the onion with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: If the peas are not spiced add the chili powder and stir for five minutes; Add one cup of water, leave it boil;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; If more water is required, add hot water and cook in a lower heat for at least 20-25 minutes;

4th Step: Add false cardamom and cook for 2 minutes;

5th Step: Add black pepper and salt to taste and cook until it simmers very well.

6th Step: Serve it cold or warm with Injera, pita bread or any bread. Sour cream as a side dish makes it more delicious.

P.S. If needed, you may add 2 tablespoons of purified butter (Nitir Kebe) instead of the oil.

* You will find these spices in Ethiopian or Indian shops/groceries.

For nutritional facts of this recipe please visit http://www.food.com/389121

Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.

Lentils Vegetable Soup

Ingredients:

1 cup lentils
½ onion (finely chopped)
1 tomato (seeded and diced)
2 carrots (peeled and diced)
2 stalks celery (trimmed and diced)
3 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon garlic powder
1 teaspoon fresh ginger juice or vinaigrette
4 cup vegetable broth
½ teaspoons white pepper
½ teaspoon chili powder (Berbere)
4 cups or more water
Salt and black pepper to taste

Preparation:

1st Step: Sauté the onions, carrots, celery with olive oil for 10 minutes by gradually adding half cup of water;

2nd Step: Add to the sauté onions, diced tomatoes, hot red pepper powder and stir for five minutes; add 3 cups of water, leave it to boil;

3rd Step: Rinse the lentils with cold water;

4th Step: To the boiling sauce, add lentils, ginger juice, white pepper and two cups of vegetable broth; reduce the heat to medium; cook for 35 to 40 minutes until the lentils are very soft;

5th Step: Using a cooking stick, puree the soup in its pot or transfer to a food processor, blend the lentils until smooth; and bring it back to its saucepan;

6th Step: Add the rest of the vegetable broth or water as need; then in a lower heat stir the soup for 10 minutes. Add salt and black pepper. Remove from heat. Garnish it with fresh parsley, basil or cheese of your choice.

Serve it hot or cold. Keep it in the fridge.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/298261. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Split Lentil Stew

Simple to cook, mild and tasty dish for vegans and lent observers.

My Ethiopian Cooking: Mild Split Lentil Stew (Yemser Alicha)

Ingredients:

1 cup split lentils
3 tablespoon extra-virgin olive oil or vegetable oil
1 onion (thinly chopped)
5 ½ cups water
¼ teaspoon turmeric or curry *
4 fresh garlic cloves (diced) or 1 teaspoon garlic powder
¼ teaspoon ginger powder or 1 teaspoon fresh ginger root juice
¼ teaspoon white pepper powder or black pepper
1 hot green pepper(seeded, sliced)
Salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook it for 5 minutes;

2nd Step: Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender;

4th Step: To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;

5th Step: Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes until it simmers.

6th Step: Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.

* You will find these spices in Ethiopian or Indian shops/groceries

For nutritional facts of this recipe please visit http://www.recipezaar.com/327834. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Peas Powder Mild Stew (Yeater Shiro Alicha)

My Ethiopian Cooking: Peas Powder Mild Stew (Yeater Shiro Alicha)

Ingredients:

1 cup peas powder *
5 cups water or more
1 medium onion (finely chopped)
4 or more tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon fresh garlic (minced) or garlic powder
1teaspoon dry ginger powder or 1 tablespoon fresh ginger juice
½ teaspoon cardamom powder (korerima)*
½ teaspoon turmeric or curry
2 hot green peppers (seeded, sliced)

Preparation:

1st Step: Sauté the onion and fresh garlic with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: Add one cup of water, ginger, turmeric or curry, boil for five minutes;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well;

4th Step: Stir continuously to avoid lumps, add the rest of the water; cook in a lower heat for at least 20 minutes;

5th Step: Add false cardamom, black pepper and salt; cook for 10 minutes or until simmers.

Serve it cold or warm with Injera, pita bread. Keep it in the fridge.

If needed, add 2 tablespoons purified butter (Nitir Kebe) instead of the oil.

* You will find these spices in Ethiopian or Indian shops/groceries.

Ethiopian Spicy Split Lentil Stew (Yemiser Kik Wot)

My Ethiopian Cooking: Spicy Split Lentil Stew (Yemiser Kik Wot)

Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.

Ingredients

1 cup split red lentils
1 ½ tablespoon hot red chili pepper (Berbere)
3 tablespoon extra-virgin or vegetable oil;
1 small red onion or shallot (chopped)
5 ½ cup of water
4 glove garlic (diced) or 1 teaspoon garlic powder
¼ false cardamom powder (if available) *
Black pepper and salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes;

2nd Step: Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender;

4th Step: To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes;

5th Step: Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.

6th Step: Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.

P.S. To make it mild, you may use tomato sauce.

* You will find these spices in Ethiopian or Indian shops/groceries

Serving 4

For nutritional facts of this recipe please visit http://www.recipezaar.com/363212. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Lentil Salad (Azifa)

My Ethiopian Cooking: Lentil Salad (Azifa)

Ingredients:

2 cups lentils
1 tomato (minced)
2 scallions or green onions (minced)
1 hot green pepper (seeded and minced)
2 tablespoon fresh lemon or lime juice
2 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon fresh parsley
½ teaspoon basil (fresh)
Salt and Black pepper to taste

Preparation:

1st Step: Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool;

2nd Step: Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well;

3rd Step: Mix the dressing with the tomato, scallion, and hot green pepper;

4th Step: Using spoon or fork, mash the lentil and mix it with the the vegetable dressing. Keep it in the fridge. Serve it chilled.

Serving 5 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/292173.



For vitamin content please click on "Print Recipe" on aforementioned site.