2 Servings, 15 minutes
Ingredients
2 tbsps Ghee
2 Yellow Onion (chopped) 1/4 tsp Sea Salt (to taste) 3 tbsps Berbere Spice 1 Tomato (diced) 3 Garlic (cloves, minced) 45 grams Chickpea Flour 595 milliliters Water
Directions
1. Heat the ghee in a pot over medium heat. Cook the onions with salt until
translucent and slightly browned, about five minutes.
2. Add the berbere spice and cook until fragrant, about one minutef Add the
tomatoes and garlic. Cook until softened, about two minutes.
3. Whisk in the chickpea flour and water. Puree the mixture with an immersion
handheld blender until smooth, or your desired consistency is reached.
4. Season with more salt, if needed. Let simmer for five more minutes, then serve.
Enjoy!
Notes
Lettovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals approximately two cups.
More Flavor: Add niter kibbeh, sugar, or jalapeno.Additional Toppings: Serve it with injera or rice.No Ghee: Use niter kibbeh or butter.
