In a food processor, process the onions, ginger, and garlic to make a thick paste.

Pour into a large pot, bring to a simmer over medium heat, and cook until most of the water has evaporated, 5 to 10 minutes.

Stir in the oil and simmer for another 10 minutes. Stir in the berbere, 2 teaspoons of the salt, and 1½ teaspoons of the pepper. Simmer, stirring and scraping constantly, until the mixture is deep red and thickened and the onions are melting into each other, 15 to 20 minutes, adding a few tablespoons of water to help loosen anything sticking to the bottom of the pot.

Add the tomato paste. Fill half of the empty tomato paste can with water, scrape the remaining paste off the sides of the can into the water, and pour that into the pot. Bring to a boil and simmer until the tomato paste melts into the base, adding up to another cup of water to help integrate the two if necessary, 15 to 20 minutes.

Meanwhile, in a clean food processor bowl, blend the chickpeas and their liquid until smooth and creamy, about 5 minutes. You cannot overblend the chickpeas, so take your time!

Pour the chickpeas into the pot. Add the remaining ½ teaspoon salt and ½ teaspoon pepper. Bring to a simmer and cook, stirring frequently and adding water if necessary, until the mixture is creamy and silky, 25 to 30 minutes. Taste and add salt and pepper, if necessary. Serve warm.

From GURSHA: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond © 2025 by Tevletz Barhany-John. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.