Yeshimbra Assa Ethiopian Chickpea Fish and Sauce
Embark on a culinary journey to Ethiopia with Yeshimbra Assa, a unique and flavorful plant-based dish that mimics fish fillets using chickpea flour. This traditional recipe features golden, pan-fried chickpea "fish" simmered in a rich, spiced tomato sauce infused with berbere, cumin, and coriander. The dish is not only vegan but also gluten-free, making it a wholesome and allergen-friendly option. With its vibrant flavors, aromatic sauce, and hearty texture, Yeshimbra Assa is perfect for serving alongside injera, rice, or flatbread. Simple to prepare yet brimming with complexity, this Ethiopian classic offers an unforgettable burst of taste and culture in every bite.
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Recipe Information
Ingredients
- 2 cups Chickpea flour (besan)
- 1.5 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground paprika
- 3 tablespoons Cooking oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 teaspoons Beresha spice mix or berbere
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 3 cups Vegetable stock or water
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
In a mixing bowl, combine chickpea flour, salt, turmeric, and paprika. Gradually add 1.5 cups of water, stirring to form a smooth, stiff dough.
Divide the dough into small portions and shape them into 'fish' fillets, or ovals, about 3 inches long. Set them aside on a plate.
Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Fry the chickpea 'fish' fillets in batches for about 2-3 minutes per side, until golden brown. Remove and set aside.
In a large saucepan, heat the remaining 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and golden.
Stir in the minced garlic, berbere spice mix, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant.
Add the tomato paste to the saucepan and stir to combine. Gradually pour in the vegetable stock, stirring to create a smooth and well-incorporated sauce.
Bring the sauce to a simmer, reduce the heat, and let it cook for 10 minutes to allow the flavors to meld.
Gently place the fried chickpea 'fish' fillets into the simmering sauce. Cover and cook for an additional 15 minutes on low heat, allowing the fillets to absorb the sauce.
Adjust seasoning with more salt if necessary and remove from heat.
Serve warm, garnished with chopped parsley. This dish pairs well with injera, rice, or flatbread.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 39.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
