serves
2-3
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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PG
Watch The Full Episode Here
PG
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp Ethiopian chilli powder, or to taste
- 2 Roma tomatoes, finely chopped
- 170 ml (⅔ cup) hot water
- 1 tsp salt
- 3 tsp chickpea powder (shiro powder)
- 1 tbsp Ethiopian spiced butter
- 1 jalapeño chilli, chopped
- , to serve
Instructions
- Heat the olive oil in a heavy-based saucepan over medium heat. Add the onion and stir for 6–7 minutes or until soft and translucent. Add the garlic and ginger paste and stir for another 3-4 minutes or until fragrant.
- Add the chilli powder and cook for a few seconds, then add the tomato and stir until well coated in the spice mixture. Add the hot water and salt and bring to the boil.
- Stir in the shiro powder until well combined. Cover and simmer for 3–5 minutes. If the sauce seems a little thick, add a little extra hot water. Stir in the spiced butter and check the seasoning. Ladle into bowls, sprinkle with chilli and serve with injera.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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