Waadi killee addaa, special egg. Ethiopian food recipe.

dried chickpeas

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Jalapeño adds heat at a lower cost.

Soak dried chickpeas in water overnight.

Drain and rinse the soaked chickpeas.

Boil chickpeas in fresh water until tender, about 1-1.5 hours.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add chopped tomatoes and green chili; cook until tomatoes soften, about 5 minutes.

Sprinkle in coriander, cumin, and turmeric, stirring to combine.

Add the boiled chickpeas and salt; mix well to coat.

Pour in enough water to cover the mixture; bring to a simmer.

Reduce heat and cook for 20-30 minutes, allowing flavors to meld.

Stir in chopped fresh cilantro and lemon juice before serving.

Adjust seasoning with pepper and salt as needed.

Serve hot with injera or rice.

Cooking Techniques

Spice Level: