A spicy twist replacing traditional curry powder with a bold Ethiopian Berbere spice blend.
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Soak the chickpeas overnight in water, then drain and boil in fresh water until tender but not mushy, about 45-60 minutes.
In a large bowl, mix flour, turmeric, baking powder, a pinch of salt, and enough water to form a soft, slightly sticky dough; let it rest for 2 hours.
Sauté the onion, garlic, and ginger in two tablespoons of oil until soft, then stir in 2 tablespoons of Berbere spice until fragrant.
Add the cooked chickpeas and 1 cup of their cooking liquid to the spice base, simmering until the sauce thickens into a rich, spicy gravy.
Divide the rested dough into small balls (about the size of a walnut) and flatten them into thin 4-inch circles with oiled hands.
Heat the remaining oil in a deep pan and fry each dough circle for 15-20 seconds per side until they puff up and turn golden.
Drain the fried 'bara' (dough) on paper towels and keep them warm in a covered container to maintain softness.
To assemble, place two baras on a plate, ladle a generous portion of the Berbere channa over them, and top with optional cucumber chutney.
