Yeshimbra Asa

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start cooking: finely chop the onion and tomatoes, mince the garlic and ginger for the sauce, grate the garlic and ginger for the patties, and chop the coriander. This dish moves quickly once the pan is hot.

   120 g onion, finely chopped250 g tomato, finely chopped2 cloves (10 g) garlic, finely minced10 g ginger, finely minced1 clove (5 g) garlic, finely grated5 g ginger, finely grated8 g fresh coriander, roughly chopped
2. 2

   Make the chickpea batter: whisk the chickpea flour, fine salt, berbere, grated garlic, grated ginger, and water in a bowl until smooth and lump-free. It should be thicker than pancake batter but still spoonable; if needed, add 1-2 teaspoons more water. Let it stand for 5 minutes so the flour hydrates, which helps the patties hold together.

   160 g chickpea flour4 g fine salt4 g berbere1 clove (5 g) garlic, finely grated5 g ginger, finely grated180 ml water
3. 3

   Start the sauce while the batter rests. Heat the oil in a wide frying pan over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden at the edges. Add the minced garlic and ginger and cook for 30 seconds, just until fragrant; do not let them burn.

   15 ml neutral oil120 g onion, finely chopped2 cloves (10 g) garlic, finely minced10 g ginger, finely minced
4. 4

   Stir the berbere into the onion mixture and toast for 10-15 seconds to bloom its aroma. Add the chopped tomato, tomato paste, water, and salt. Simmer over medium heat for 6-8 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens to a spoon-coating consistency. Transfer the sauce to a bowl and keep warm.

   8 g berbere250 g tomato, finely chopped20 g tomato paste120 ml water3 g fine salt
5. 5

   Wipe out the pan if needed and return it to medium heat. Add the oil for shallow-frying. When the oil is hot, drop in 4 compact spoonfuls of batter, flattening each gently into small oval patties about 1 cm thick. Fry for 2-3 minutes on the first side until the edges look set and the underside is deep golden.

   30 ml neutral oil, for shallow-frying160 g chickpea flour4 g fine salt4 g berbere1 clove (5 g) garlic, finely grated5 g ginger, finely grated180 ml water
6. 6

   Turn the patties carefully and fry for 2-3 minutes on the second side until firm, cooked through, and evenly browned. Repeat with the remaining batter, adjusting the heat so they brown steadily without scorching. The finished patties should feel springy and not wet in the centre.

   30 ml neutral oil, for shallow-frying160 g chickpea flour4 g fine salt4 g berbere1 clove (5 g) garlic, finely grated5 g ginger, finely grated180 ml water
7. 7

   Return all the patties to the pan with the warm tomato sauce, or spoon the sauce onto plates and set the patties on top for a crisper finish. Simmer together for 1 minute if you want the patties to absorb some sauce, or keep them separate if you prefer contrast in texture.

   160 g chickpea flour4 g fine salt4 g berbere1 clove (5 g) garlic, finely grated5 g ginger, finely grated180 ml water8 g berbere250 g tomato, finely chopped20 g tomato paste120 ml water3 g fine salt
8. 8

   Finish with chopped coriander and serve hot. These are excellent with injera, flatbread, or rice.

   8 g fresh coriander, roughly chopped

Origin & History

Yeshimbra Asa is an Ethiopian chickpea-based dish whose name refers to the fish-like shape of the fried pieces, even though the dish itself is often meat-free. It reflects the strong tradition of legume cookery in Ethiopian cuisine, especially in fasting and vegan cooking, where chickpeas, spices, onions, and tomatoes are transformed into deeply flavoured dishes.