Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- CHICK PEA AND SPICE MIX
- 1 cup Chick pea flour
- 1/2 tsp Tumeric, ground
- 1/2 tsp Gingerroot, fresh grated, or ground ginger
- 1/4 tsp Paprika
- 1/4 tsp Hot red chili powder
- 1/4 tsp Aniseed, ground
- SAUCE
- 1 cup Water
- 1 tsp Corn oil
- 2 tbl Chick pea flour mixture
- 1/2 tsp Salt
Directions
This recipe maxes a chick pea flour and spice mixture. Chick pea flour is available at Asian store that carry Indian products.
In bowl, mix together the chick pea flour, tumeric, ginger, paprika, chili and aniseed. Mix well and set aside.
To prepare the sauce, bring water and oil to a boil. Add 2T of the mixture and the salt. Simmer over low heat 3-4 mins. The sauce will thicken quickly to a thick puree. Serve warm with Injeera, or serve the sauce with any wot
(stew) as a side dish.
Makes 2 servings.
Category:Ethiopian Recipes
Category:Ethiopian Soups