Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

Ingredients for Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

• 45ml brown or golden flaxseed

• 45ml awaze dipping sauce

• 400g (400 g) cooked or canned chickpeas, drained and rinsed

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Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.

In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 240ml (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out—it should still be a bit runny at the end.

Meanwhile, place the chickpeas in a saucepan and cover with 475ml (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 240ml (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavours before serving.

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