Ethiopian stew with spiced chickpea pancakes

Dice the onion.

Peel and mince the ginger and garlic.

Peel and slice carrot.

Remove the core from the cabbage and slice into rough 2 cm chunks.

Peel and cut potato into roughly 5 cm cube chunks.

With a good splash of oil in a pot with a fitted lid, cook the onions, garlic and ginger for 3 minutes. Add the spice and salt and infuse the oil. Cook for 30 seconds, then add the cabbage, carrot, potato and a good big pinch of salt. Cover.

Cook for 30 minutes stirring regularly, the steam from the veggies should create enough moisture to cook everything. If the stew does start to stick, add a few splashes of water. Make sure to scrape any curry off the bottom as it cooks (that’s all the best flavour).

While the stew is cooking, prepare the pancakes. Add the pancake batter to a bowl, as thinly as possible slice the spring onions and add to the bowl. Add some of the water, whisk together, adding more water as required until a thin batter forms.

In a large frypan, cook the pancakes in a little oil one at a time. Cook for 45 seconds on each side. Keep the pancakes warm as you repeat the process till all the batter is used (should make two for the couple and four for the family). Make sure you wipe out the pan between pancakes and add a little more oil.

Serve hot pancakes topped with stew and drizzles of salsa.

This meal works great served family-style, where everyone can help themselves.