Ethiopia

 

Foodalogue’s Culinary Tour of the World to benefit  Bloggeraid has brought us to Ethiopia.  For more history on Ethiopia check out Foodalogue .  I made two dishes, Chickpeas and a Beet Salad.

The chickpeas were spicy and really good, the potato salad on the other hand was kind of boring.  I don’t see it being a traditional Ethiopian dish; it probably has some European influence.

 

 

Ethiopian Chickpeas

1    Tablespoon Olive Oil

2    Carrots Diced

1    Red onion Diced

1    Teaspoon of each, cardamom, paprika, cayenne, cumin,ginger

     Salt and Pepper

1   Can Chickpeas

1   Teaspoon Tomato Paste

2   Cups water

1   Cup Peas

 

Saute the carrots and onion in the oil.  Add the spices; cook a few seconds to bring out flavor. Add the rest of the ingredients and simmer until carrots are soft.

 

Beet and Potato Salad

 ½   # Beets, diced

½   # Red Potatoes, diced

1        Jalapeno, diced

1       Tablespoon Lemon Juice

1       Tablespoon Extra Virgin Olive Oil

         Salt and Pepper

Cook beets and Potato until tender, cool down.  Add the rest of the ingredients.

 I would  cook the chickpeas again but not the potatoes and beets.