Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)
Shimbra Wat (Chickpeas With Spicy Flaxseed Paste) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat a small dry frying pan over medium-low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 1 cup (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 2 cups (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 1 cup (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 flavors before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.