Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

1. 1

   Saute 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. 2

   Add one cup of water and boil.

3. 3

   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.

4. 4

   Add to stew, false cardamom, black pepper and salt; cook until simmers.

5. 5

   Serve it cold or warm with Injera, pita bread.

6. 6

   Keep it in the fridge.

7. 7

   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.

8. 8

   (b) If needed, you may add 1 tablespoon purified butter (Nitir Kebe)* instead of the oil.

9. 9

   * You will find these spices in Ethiopian or Indian shops/groceries.

* Per serving · 4 servings · Values may vary.

No additional tips available.