Chickpeas fitfit (ye shimbra fitfit) ሽምብራ ፍትፍት
1 cup dry white chickpeas
1 big onion
garlic and ginger minced
2 tomato diced (the tomato is put in boiling water for 2 mins to remove the skin)
2 tsp turmeric
1 tsp salt
olive oil ( any kind of oil)
In a large container soak the chickpeas in water overnight. The next day drains the chickpeas. Fill a large pot with water and add soaked and drained chickpeas. Boil the chickpeas until tender. Don’t drain the chickpeas and set aside the liquid.
Add the chopped onion to a skillet oven over medium-high heat. Stir frequently until the water evaporates for about 5 minutes. Once the onions begin translucently, add 1/4 cup oil. cook for 5 more minutes. Boil water in a small pot and add tomato for 3 minutes then take out and pill the skin. Chop the tomato. Add tomato, turmeric, garlic, and ginger to the skillet. Add the cooked chickpeas with the water mixed well with the sauce. Add some more water then cover the lid and reduce heat to medium-low to simmer for 10 to 25 minutes. Add sliced hot green pepper or jalapeno pepper, and salt. simmer 5 more minutes then turn off the heat. Cut injera into small pieces. Add into the different bowl and add the sauce. Mix it well thoroughly coat the injera with the sauce and serve.