Best Ethiopian Spicy Chickpeas Stew Yeshinbra Shiro Wot Recipes

Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) image

Provided by yewoinfamilycooking

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup red onions (finely chopped) or 1/2 cup shallot (finely chopped)
1 tablespoon chili powder (Berbere, if required)
4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
water (as required)
salt

Steps:

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.

Nutrition Facts : Calories 135.1, Fat 13.8, SaturatedFat 1.9, Sodium 20, Carbohydrate 3.4, Fiber 1, Sugar 1.1, Protein 0.5

Ethiopian-Style Chickpea Stew image

Provided by Sharon123

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 22

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/8-1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce (or crushed tomatoes-1 cup)
1 quart low sodium vegetable broth
1 lb red potatoes, cut into 1-inch chunks (leave the skin on for more nutrition- try using half sweet potatoes)
4 carrots, peeled and cut into 1-inch chunks
lemon juice (optional)
yogurt (optional)
bread (flatbread on the side)

Steps:

Preheat oven to 450°F
Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
Good served with rice, cous cous or pasta.
Note:.
You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.