chickpea side dish ( Buticha)
8tbs chickpea powder,
1 onion finely chopped
1/2 tsp minced ginger
3 Jalapeno pepper finely chopped
Sea Salt and Black Pepper
1/2 tsp false cardamom (Korarima)
1/2 tsp turmeric powder(optional)
Bring two cup of water to a boil. Mix minced ginger with water and mix the chickpea with water, then slowly start adding the mixture into the water and add the ginger water just make sure to stir constantly not to have a lump. Reduce the heat to low-medium heat. when the water slowly boils away.add false cardamom (Korarima), add turmeric powder (optional).The volume will reduce as it cooks. The chickpeas need to change thick chickpea porridge.
When it’s thickened, which will take 15 to 20 minutes, remove from the heat and pour the chickpeas onto the plate then Chill it in the refrigerator for at least an hour.
Heat a pan and add the oil when the pan is warm enough. Add the finely chopped onions and jalapeno pepper. you can add more or less . When the onion turns brown. Add Salt and Pepper then turn off the heat. Take out the chickpeas from the refrigerator and cut it into small pieces then mix with onion and pepper. It looks like scrambled eggs after you stir it.Serve cold Buticha with Injera, Teff bread or Teff pita. Enjoy