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Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine Ethiopian
Servings 4


  • 1 Cup Chickpea flour
  • 1.25 Cup Water
  • 1 Onion
  • 3-4 tbsp olive oil
  • 1 Tomato
  • 3 cloves Garlic
  • salt and pepper


  • Mix chickpea flour and 1 cup water
  • Cook the mixture on low temperature setting for 10-15 minutes, stirring Consistently and add few drops of water to the bottom so it wont burn
  • Set aside and let it cool
  • In a small pan Saute onion with olive oil for 3-5 minutes
  • Add diced tomato and garlic, saute for another 3-5
  • Add the cooked chickpea, then cook for about 5 minutes.
    (Crush the cooked chickpea into pieces using fork, knife or your hands)
  • Add desired amount of salt and pepper
  • Serve warm, you may garnish with Serrano pepper, bell pepper, parsley or chili flakes


  • Stirring might be a bit tiring, specially if you are making bigger serving but make sure to stir consistently for an even cooking
  • The cooked chickpea can be stored  2-3 months in the freezer in air tight container for later use.
  • The cooler it gets the chunkier, can be easily crushed into smaller pieces 
Keyword chickpeas, ethiopianfood, healthy, veganrecipe