Saucepan@saucepan · Shared this recipeFollowEthiopian · dinnerEthiopian Shiro Wot (Spicy Ground Chickpea Stew)A silky, spicy vegan Ethiopian stew made from ground chickpeas, tomatoes, and aromatic spices, cooked until thick and flavorful.total40 minprep10 mincook30 minservings4Original recipe on holycowvegan.netKeep this recipeAdd a copy of Ethiopian Shiro Wot (Spicy Ground Chickpea Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 medium red onion ), (finely diced4 tbsp vegan niter kibbeh ), (divided; final 2 tbsp optional6 clove garlic ), (crushed into a paste or minced. If you don't like garlic you can use less.2 medium tomatoes ), (finely diced0.5 cup chickpea flour2 tbsp berbere1 tsp paprika ), (optional2 cup water ), (very hotSalt to taste2 green chili peppers .), (sliced, optional. Skip if you are sensitive to heatStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the onions in a dry saucepan (no oil). Add a generous pinch of salt and saute over medium heat until they start to brown. Add water, a tablespoon at a time, if needed to keep them from sticking to the pan.2Step 2: Add 2 tablespoons of niter kibbeh and continue cooking the onions until they are very soft and brown. Stir frequently.3Step 3: Add garlic and mix it in. Saute a couple of minutes.4Step 4: Stir in the tomatoes and mix. Let the tomatoes cook, stirring frequently, until they are very soft and pulpy.5Step 5: Stir in the chickpea flour and mix well until no dry flour remains in the pan.6Step 6: Add the berbere and paprika, if using. Mix well and then slowly trickle in 2 cups hot water, whisking as you go. You can add a couple more tablespoons of niter kibbeh at this point for even better flavor.7Step 7: Bring the shiro to a boil, then reduce heat to medium-low, cover, and let it cook 10-15 minutes until the chickpea flour has lost its raw flavor, the shiro has thickened, and little droplets of oil can be seen on top. Shiro should be thick, but if it is too thick for your liking, you can whisk in up to 1/2 cup more of hot water. Garnish, if you like, with sliced, fresh, green chili peppers.getsaucepan.com/r/61ecd966-e9cd-44a2-a0aa-cc2970453114 · Original: https://holycowvegan.net/ethiopian-shiro-wot-ground-chickpea-stew/
