serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: VIP
Watch The Full Episode Here
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.
Want more from The Cook Up?
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.
Stream free On Demand
Refugee: VIP
