This recipe is hot - spicy hot! It's made of little chickpea-flour biscuits simmered in a savory sauce full of hot pepper, onion and tomato. The biscuits are made from freshly-milled chickpea flour mixed with salt, oil and water, flattened into little disks and baked. They're toothsome and satisfying. I could eat them all by themselves. The recipe also called for them to be shaped like fish, in which case it would be called yeshimbra asa, and I would feel more like I was eating cat treats.
The sauce is made from sauteed onions, a curly red chile I picked up at the farmers' market, garlic, Berbere spice (cumin, cardamom, cloves, allspice, hot peppers, and ginger - I omitted the carom, rue and holy basil), salt, red wine and tomato paste.
We had it over rice. The rice and chickpea dumplings provide a little offset to the extreme spiciness of the sauce, but the sauce wins. It is so gloriously flavorful and spicy I really can't wait to have the leftovers. This strikes me as the sort of recipe that tastes better the next day.