Ingredients:
1 onion, pureed
1/4 cup coconut oil
1/2 cup chickpea flour
1-1/2 tablespoons tomato paste or 1 roma tomato, pureed
2 cloves garlic, minced
1/4 inch ginger, minced
1-1/2 tablespoons berbere spice
1/4 teaspoon agave
salt, to taste
Cook the onion puree in a saucepan until it changes color. Add the oil and cook until oil is hot. Add the garlic, ginger, and berbere. Stir until aromatic.
Add 1/2 cup of water and bring to a simmer. Slowly add the chickpea flour and adjust consistency with water. Stir in tomato and agave. Season with salt.
Serve hot with injera bread or chips.
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