Ethiopian Berbere Chickpea Pizza
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/3 tsp ground cumin
- 1/8 tsp fenugreek seed powder or ground mustard
- 1/4 tsp black pepper
- 1/4 tsp cardamom
- a generous pinch of clove powder ginger powder, all spice, cinnamon and cayenne
- 1 Pizza Crust
- 15 oz can Chickpeas washed and drained or about 1.5 cups cooked
- 1/4 tsp tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp oil
- Sliced tomatoes
- Sliced onion
- 1 recipe Tahini
- cilantro or parsley to garnish
Mix the berbere spice mix really well. If available, also add 1/8 tsp ground ajwain(carom seeds) and ground kalongi (nigella seeds).
Drain the chickpeas and transfer to a bowl. Add to the bowl, all of the berbere spice blend.
Add garlic, onion, salt and olive oil to the chickpeas and toss well to coat. set aside. Make the tahini sauce, thin it out to preference.
Preheat the oven to 425 degrees F / 220ºc. Shape the pizza crust. Spread the crust to about 14 inch size to make a thin crust large pizza. Brush with olive oil. Place sliced tomatoes on top. Add the spiced chickpeas in a single layer.
Place sliced onions on top. Bake for 18 minutes.
Garnish with cilantro or parsley. Drizzle tahini sauce, if desired, slice and serve.