Shimbra Asa Side

Ingredients

• 2 cupschickpea flour — for shaping the shimbra asa
• 1yellow onion — finely chopped
• 3 clovesgarlic — minced
• 2 tbspberbere
• 3 tbspoil
• 3 cupswater
• 1 tspfine salt

Method

1. Begin by preparing the vegetables. Finely chop 1 yellow onion and mince 3 cloves of garlic. This ensures they cook evenly and release their flavors effectively.
2. In a large skillet or saucepan, heat 3 tablespoons of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft. This should take about 5 minutes, and the onion should not brown.
3. Add the minced garlic to the softened onions, stirring continuously for about 1 minute. This allows the garlic to release its aroma without burning.
4. Stir in 2 tablespoons of berbere spice mix, ensuring it coats the onion and garlic evenly. The mixture should become fragrant and take on a deep red color, which indicates the spices are well incorporated.
5. Gradually add 2 cups of chickpea flour to the pan, stirring constantly to prevent lumps from forming. The mixture will start to thicken as the flour absorbs the oil and spices.
6. Slowly pour in 3 cups of water while stirring continuously. This helps to create a smooth batter-like consistency. Continue to stir until the mixture is well combined and free of lumps.
7. Season the mixture with 1 teaspoon of fine salt, stirring to distribute it evenly throughout the dish.
8. Cover the pan and reduce the heat to low. Allow the mixture to cook gently for about 10 minutes, stirring occasionally, until it thickens and the chickpea flour is fully cooked. The final texture should be creamy but firm enough to hold its shape when spooned.
9. Serve the Shimbra Asa Side warm, placing it on an injera platter beside other dishes. Its rich aroma and vibrant color will be a welcoming addition to the meal.