Ethiopian Fasting Food
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A collection of four types of traditional Ethiopian fasting dishes, prepared without animal products, suitable for fasting periods.
00:45:00 total
Serves 4
medium
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Ingredients
- split red lentils - 1 cup (measure 1 cup)
- split yellow peas - 1 cup (measure 1 cup)
- chickpeas - 1 cup (measure 1 cup)
- black-eyed peas - 1 cup (measure 1 cup)
- onion - 2 medium (finely chopped, 2 medium)
- garlic cloves - 3 cloves (minced, 3 cloves)
- ginger - 1 tablespoon (grated, 1 tablespoon)
- berbere spice - 2 tablespoons (Ethiopian spice blend, 2 tablespoons)
- niter kibbeh - 3 tablespoons (Ethiopian spiced clarified butter, 3 tablespoons)
- salt - watch the video to see (to taste)
- water - watch the video to see (for cooking lentils and peas)
Instructions
- Prepare legumes: Rinse and soak the lentils, peas, chickpeas, and black-eyed peas separately for a few hours or overnight.
- Cook legumes: Cook each type of legume separately in boiling water until tender but not mushy. Drain and set aside.
- Prepare flavor base: In a pan, heat niter kibbeh. Add chopped onions and sauté until translucent. Add minced garlic and grated ginger and cook until fragrant.
- Add spices: Add berbere spice to the onion mixture and cook for a few minutes to release flavors.
- Combine and simmer: Add cooked legumes to the spiced onion mixture. Stir well and add salt to taste. Simmer for 10-15 minutes to allow flavors to meld.
- Serve: Serve the fasting dishes warm, typically with injera or other Ethiopian flatbread.
