Podcast
Travel 
Vegan Recipes 
Yeshimbra Assa: Ethiopian Chickpea Fish with Berbere Sauce
A traditional Ethiopian vegan delicacy often prepared during Lent. Chickpea flour dough is shaped into small fish, fried until golden, and then simmered in a rich, spicy, and aromatic berbere-infused sauce.
Simple Tasty Recipes
Ingredients for 4-6 Servings
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3 cups
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2 teaspoons
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1 teaspoon
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3/4 - 1 cup
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2 tablespoons
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1 teaspoon
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for frying
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2 cups
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1/4 cup
-
1/2 cup
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1 tablespoon
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1 1/2 cups
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1 teaspoon
Time
Goes Great with
Method
- In a deep bowl, sift together the chickpea flour, salt, and white pepper.
- Create a well in the center and add the water, grated onions, and garlic. Gradually incorporate the dry ingredients, kneading until you achieve a smooth, consistent dough.
- On a lightly floured surface, roll the dough to a 1/4-inch thickness. Use a small knife to cut into fish shapes, adding decorative scales or fins if desired.
- Heat 2-3 inches of oil in a heavy-bottomed pan to 350 F. Fry the chickpea fish for 3-4 minutes until puffed and golden brown. Drain on paper towels.
- For the sauce, cook the chopped onions in a 10-12 inch non-stick pan over medium heat for 5-6 minutes until soft and dry.
- Add 1/4 cup of vegetable oil, then stir in the berbere and garlic, sautéing for about a minute to release the aromatics.
- Pour in 1 1/2 cups of water and the salt, simmering until the sauce thickens slightly.
- Place the fried 'fish' into the skillet, coating them in the sauce. Cover and simmer on low heat for 30 minutes to allow the flavors to penetrate.
- Serve warm, preferably with injera and a fresh lentil salad.
Notes:
- Ensure the berbere used is authentic, as its quality determines the flavor profile of the dish.
- If the dough is too dry, add water very sparingly; consistency is key to getting the right 'fish' texture.
- Yeshimbra Assa is best served as part of a traditional Ethiopian platter (beyaynetu).
Goes Great with
35 mins
