Ethiopian Chick Pea Mash

2-3 T. olive oil

2-3 jalapenos, seeded and minced

2 inches fresh ginger, grated

3 c. cooked chick peas (with about 1 cup water or juice from can or from cooking them)

juice of 1 lemon

salt to taste

1. Saute jalapenos until tender.
2. Add ginger and cook for about 1 min.
3. Add chick peas and liquid. Stir and bring to a boil.
4. Add lemon juice, mash really well, until nearly the consistence of humus.
5. Serve hot with Yemenite flat bread or Injera.