Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Add to stew, false cardamom, black pepper and salt; cook until simmers.
  • Serve it cold or warm with Injera, pita bread.
  • Keep it in the fridge.
  • P.S. (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.
  • (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.
  • * You will find these spices in Ethiopian or Indian shops/groceries.
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