Shiro Ground Chickpea Stew Food

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SHIRO (GROUND-CHICKPEA STEW)



Shiro (Ground-Chickpea Stew) image

Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it's a most beloved and important dish - a vital source of flavor and protein. In those countries, it's made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael's recipe published in "In Bibi's Kitchen," by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You'll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it's also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.

Provided by Samin Nosrat

Categories     dinner, soups and stews, main course

Time 20m

Yield 4 servings (about 5 cups)

Number Of Ingredients 20

1 (1-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
6 green cardamom pods
3 allspice berries
4 dried chiles de árbol, stemmed and seeded
1/4 cup dried onion flakes
3 tablespoons sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 large red onion, coarsely chopped
10 garlic cloves, peeled
1/2 cup canola oil
2 tablespoons homemade or store-bought berbere spice mix
Fine sea salt
3 medium vine-ripened tomatoes (about 11 ounces), coarsely chopped
1/2 cup chickpea flour
1 to 2 jalapeños, stemmed and thinly sliced
Injera or baguette, for serving

Steps:

  • Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
  • Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
  • Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
  • Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
  • Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
  • Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
  • Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)

ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)



Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) image

Make and share this Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) recipe from Food.com.

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

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