Hummus, the Ethiopian way

Hummus is a beauty that goes well with almost anything – bread, rotis, or as a dip, and is an all-time favourite even in our highly-Indian-food-loved household.

When I soaked the chick-peas the other night, I had something else in mind… trying out the Ethiopian Hummus.
Now, I haven’t eaten that before or even heard about it, had it not been for a friend who messaged me on my FB page asking for a recipe for this. Some reading up pointed me to some recipes and the story behind Berbere mix, and this link which had a good recipe.

Moroccan Veg Tagine Curry

I have been interested in exploring Mediterranean , Middle Eastern and African cuisines after discovering the number of vegetarian dishes they contain. The usage of yogurt and vegetables like aubergines, tomatoes and the different spices…very interesting. And flavourful. And quite close to being Indian as well… I’ve cooked couple of Mediterranean stews and dishes before, but never ventured into Morocco, which is North African, but very similar to Mediterranean method of cooking.

Moroccan Tagine curry has been on the To-Do list for a while now, and the couscous that I bought a long time ago was literally begging to be cooked. I read up on the internet for a couple of Tagine curry recipes, but did not find ONE recipe which would suit my requirements. So I adapted this recipe from the two links – This & This.

Tagine curry derives its name from the earthen pot that the curry is cooked in and are predominantly meat-based. However, I resorted to using Chickpeas, rich sources of protein, along with other vegetables, and cooked them all very slowly in my regular pan.