Description
Shiro Wat (Ethiopian Chickpea Stew) is a comforting and flavorful dish that’s a staple in Ethiopian cuisine. This nourishing stew features tender chickpeas simmered in a fragrant, creamy broth seasoned with traditional spices like berbere and turmeric. It’s a hearty, protein-packed meal that’s perfect for a cozy night in.
Ingredients
– 2 cups dried chickpeas, soaked and cooked
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tablespoons berbere spice blend
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 cup water or vegetable broth
– 1 cup full-fat coconut milk
– 2 tablespoons tomato paste
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
1. In a large pot, sauté the diced onion in a bit of oil or water over medium heat until translucent, about 5 minutes.
2. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Stir in the berbere spice blend, turmeric, cumin, and paprika. Cook for 2-3 minutes to toast the spices.
4. Add the cooked chickpeas, water/broth, coconut milk, and tomato paste. Stir to combine.
5. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the stew has thickened.
6. Season with salt and pepper to taste.
7. Serve the Shiro Wat hot, garnished with fresh cilantro. Enjoy with injera bread or your choice of side.
Notes
– For a creamier texture, blend a portion of the stew before returning it to the pot. – Adjust the spices to your desired level of heat and flavor. – This stew can be made ahead and reheated, as the flavors will continue to develop.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Ethiopian