Description
Shiro Wat is a beloved Ethiopian chickpea stew that features a rich, creamy texture and aromatic spices. This comforting dish is perfect for a satisfying and nourishing meal.
Ingredients
– 1 cup dried chickpeas, soaked and cooked
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon berbere spice mix
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– 1/4 cup tomato paste
– 4 cups vegetable or chicken broth
– Salt and pepper to taste
– Chopped parsley or cilantro for garnish
Instructions
1. 1. Soak the chickpeas overnight, then cook them until tender. Drain and set aside.
2. 2. In a large pot or Dutch oven, sauté the onions in a little oil over medium heat until translucent, about 5 minutes.
3. 3. Add the garlic and cook for 1 minute, until fragrant.
4. 4. Stir in the berbere spice, cumin, and turmeric, and cook for 2 minutes to toast the spices.
5. 5. Add the tomato paste and stir to coat the onions and spices. Cook for 2-3 minutes.
6. 6. Pour in the broth and add the cooked chickpeas. Bring to a simmer and cook for 20-25 minutes, until the stew has thickened.
7. 7. Season with salt and pepper to taste.
8. 8. Serve the Shiro Wat warm, garnished with chopped parsley or cilantro. Enjoy with injera or alongside your favorite sides.
Notes
For a creamier texture, you can blend a portion of the stew before serving. Adjust the spice level by adding more or less berbere spice mix to suit your preferences.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian