Swiss chard and Chickpeas stew with fried fish ቆስጣ በሽምብራ ወጥ ከተጠበሰ አሳ ጋር
Fresh Swiss chard
1 clove garlic, sliced
½ cup dry chickpeas
4 garlic cloves
2 chilies pepper
salt and pepper
Place the chickpeas in a container and cover with water. Add water above chickpea. they will absorb. Leave to soak overnight. The next day, drain and place in a large pot and add water in the large pot. Then add the chickpea. Turn the heat on medium heat and bring to a simmer until chickpeas tender. Turn off the heat and drain.
Wash the swiss chard well. Trim the leaves from the stems. Keep the stems and leaves separate. Chop the leaves coarsely and set aside. chop the stems. Heat the oil in a medium pot on medium-high heat. Add onion, garlic, tomato, and swiss chard stem. Once the stems and onions are softened and the onions are starting to caramelize a bit, then add tomato and chickpeas. Then add the green leaves at the end, since they don’t need as much cooking time to become tender. Once the greens are wilted down, remove the lid and continue cooking and stirring until the greens are tender. Add hot pepper, korerima. salt, and pepper.
Turn off the heat and serve with injera, teff sourdough bread.
Crispy Fried Fish የተጠበሰ አሳ
1 lb fish fillets
1/2 cup Teff bread crumbs
½ cups all-purpose flour and Teff flour
1 tsp baking powder
1/4 cup non-dairy milk (almond or soya milk)
2 tbsp dried oregano
Salt & Pepper
In a mixing bowl, combine the dry ingredients first, flour, baking powder, oregano, salt, and pepper. Mix well using a hand whisk. Add milk to your dry mix and mix well until there are no lumps. Dip the fish in batter. Add bread crumbs to a plate and coat your fish pieces in the bread crumbs. Shake away an excess. Heat the oil in a large skillet over medium heat. When the oil is hot, place the fish in the pan. Let the fish cook a few seconds while still holding it, then lower it completely. This will prevent it from dropping to the bottom where it could stick. Cook for a few minutes, depending on thickness. Thicker pieces will need longer. Remove from fryer and place on a cooling rack to drip any excess oil, serve with Swiss chard and Chickpeas stew and some lemon