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Shuroe (Spiced Chick-Pea Flour Mis and Sauce)
Serves 2

1 cup chick-pea flour (besan)
1/2 teaspoon ground tumeric
1/2 teaspoon grated fresh gingerroot or ground ginger
1/4 teaspoon paprika
1/4 teaspoon hot red chili powder
1/4 teaspoon ground aniseed

1 cup water
1 teaspoon corn oil
2 tablespoons chick-pea flour mix
1/2 teaspoon salt

Mix together the chick-pea flour, tumeric, ginger, paprika, hot
chili and aniseed. Mix well and set aside.

To prepare the sauce, bring the water and oil to a boil in a skillet,
add 2 tablespoons of the mix and the salt and simmer over low heat
for 3 to 4 minutes. The sauce will thicken quickly to a thick
puree.

Serve warm with injeera. Or serve the sauce with any stew as a
side dish.

Reserve the balance of the shuroe mix for another occasion.

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