Ethiopian chickpea flour shiro with cabbage and teff

Ingredients

For 1 serving

• Chickpea flour60 g
• Teff40 g
• Red onion60 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Cardamom1 pinch
• Cabbage150 g
• Sunflower oil1 teaspoon
• Saltto taste

Method

1. Rinse the teff in a very fine sieve, put it in a small pan with about three times its volume of salted water, bring to the boil, cover and cook for 15 minutes over a low heat, stirring now and then, until it has absorbed the water and is tender.
2. Meanwhile peel and finely chop the red onion and garlic; core the white cabbage and shred it thinly. In a bowl whisk the chickpea flour into cold water (about four times its weight) until there are no lumps.
3. In a pan heat the sunflower oil over a medium heat and fry the onion and garlic with the paprika, chilli powder and cardamom for 4 minutes, until the onion softens; add the crushed peeled tomatoes and cook for 3 minutes.
4. Pour the chickpea mixture into the sauce, whisking, and cook for 10 minutes over a low heat, stirring often so it doesn't catch, until the shiro is creamy and no longer tastes of raw flour; season with salt.
5. Meanwhile braise the cabbage in a covered frying pan with a pinch of salt and a splash of water for 8 minutes over a medium heat, until soft.
6. Serve the shiro with the teff and cabbage.