Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)
come together in this stew, with a kick of chilli, simmered on the stove.
45 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 35 min · 45 min total
- easy
- 1
Sauté the onion with oil, adding gradually half cup of water until tender; If the chickpeas are not spiced add the hot chili powder and stir for five minutes.
- 2
Add one cup of water and boil. To the boiling sauce, sprinkle the chickpeas powder by stirring continuously until smooth and add one cup of water; stir continuously, (if needed add half cup of water); cook the stew for 25 minutes.
- 3
Add to stew, false cardamom, black pepper and salt; cook until simmers. Serve it cold or warm with Injera, pita bread.
- 4
Keep it in the fridge. (a)If preferred, mix the chickpeas powder with one or more cup of cold water in a bowl and pour to the boiling sauce; mix it well; stir continuously.
- 5
(b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
