Pumpkin Tibs

Ingredients

• 🍅Tomato Puree2 tbsp
  
• 🧂Saltto taste
  
• 🧄Garlic4 cloves, minced
  
• 🌶️Green Chili3
  
• 🥬Bell Pepper1, sliced
  
• 🧅Spring Onions3, cut into batons
  
• 🥬Pumpkin500 g
  
• 🌿Rosemary3 sprigs
  
• 🫙Niter Kibbeh2 tbsp
  
• 🌶️Berbere1 tsp
  
• 🫓Injerato serve
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Cook the onions dry in a hot pot, stirring, until they release their water and begin to stick — this Ethiopian technique builds deep sweetness without oil.

2. 2

   Add the oil and Niter Kibbeh, frying until the mixture glosses and softens.

3. 3

   Season with berbere and a pinch of salt and fry the spices briefly.

4. 4

   Add the Pumpkin and brown it in the spice paste, then add Garlic.

5. 5

   Pour in water to half-cover, simmer covered until tender, topping up if the pot runs dry.

6. 6

   Reduce until the sauce clings, check the seasoning, and serve with injera or rice.