Ye’shimbra Asa Alicha

Name: Ye’shimbra Asa Alicha (JalapeÑo-Chickpea Crackers in a Mild Onion Sauce)
Yield: Makes 5½ cups
Cuisine: Ethiopian
Ingredients: 2¼ cups chickpea flour; 1 tablespoon organic canola oil; ¼ teaspoon ground turmeric; ½ teaspoon salt; ¼ cup extra-virgin olive oil; ⅓ cup water; ¼ teaspoon ground cardamom; 2½ cups water or Sleepy Vegetable Stock; 2½ cups water or Sleepy Vegetable Stock; 1 tomato, coarsely chopped (1 cup); 2 jalapeño chiles, seeded, veined, and quartered lengthwise; 1 tablespoon Veined, seeded, and minced jalapeño chile; 1½ white or yellow onions, minced (3 cups); 1½ white or yellow onions, minced (3 cups); ½ teaspoon salt, plus more if desired; ¼ cup Ye’qimem Zeyet or extra-virgin olive oil; ¼ cup Ye’qimem Zeyet or extra-virgin olive oil; 6 cloves pressed or grated garlic (1 tablespoon); 1 teaspoon peeled and grated fresh ginger

JalapeÑo-Chickpea Crackers in a Mild Onion Sauce

Preparation info

Makes
5½ cups

Difficulty
Medium

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This recipe might be a little too much effort for a weeknight meal, but it also might be just what you need to swing a grumpy workweek around. If you’re a good planner, make the crackers ahead of time, and since you always keep a jar of Ye’qimem Zeyet waiting for your bidding in the fridge, maybe this really isn’t so much work after all.

Ingredients

Africa
Ethiopia
Main course
Vegan

Ingredients

Method