Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This aromatic Shimbra Wat is a standout vegan dish from the Ethiopian culinary tradition, offering a unique blend of earthy flaxseed and fiery spice. The recipe centres on a velvety, nutty paste made from toasted ground flaxseeds and awaze, a traditional fermented chilli sauce. This combination creates a deeply savoury base that perfectly complements the buttery texture of the chickpeas. It is an excellent choice for those looking to expand their plant-based repertoire with authentic global flavours that are both nourishing and satisfying.

Rich in fibre and healthy fats, this wholesome pulse dish is traditionally served alongside sourdough injera to scoop up the spicy sauce. It works equally well as a main course or as part of a larger spread of Ethiopian stews and salads. Whether you are a regular fan of East African cuisine or a newcomer to these bold seasonings, this simple one-pan meal provides a fragrant and heart-healthy dinner option for any night of the week.

Ingredients for Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

45ml brown or golden flaxseed
45ml awaze dipping sauce
400g (400 g) cooked or canned chickpeas, drained and rinsed
Salt

How to make Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.

In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 240ml (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out—it should still be a bit runny at the end.

Meanwhile, place the chickpeas in a saucepan and cover with 475ml (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 240ml (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavours before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.