SHIRO (GROUND-CHICKPEA STEW)
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
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.)
SHIRO (ETHIOPIAN CHICKPEA SPREAD)
I seek out vegetarian dishes and this is one I love. You could consider shiro the mashed potatoes of Ethiopia; chickpea flour is something everyone can afford and it's nourishing. But nourishing doesn't come close to describing the flavors you get from the caramelized onion puree, the tomatoes, the berbere. It's rich and earthy and satisfying. Serve it as a side dish or add some shiro to Berbere Roasted Carrots & Fennel with Oranges or just to some cooked broccoli and you have a perfect light and healthy lunch. As for the spiced butter, make it and you have flavor. You can saute with it because it's been clarified and can take high heat. You can stir it into rice and use it to finish other dishes. Think of it as the butter.
Provided by Marcus Samuelsson
Categories condiment
Time 1h
Yield about 3 cups
Number Of Ingredients 16
Steps:
- Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
- Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
- Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
- Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.
SHIMBRA WAT (CHICKPEAS WITH SPICY FLAXSEED PASTE)
This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.
Provided by Yohanis Gebreyesus
Yield 3-4 servings
Number Of Ingredients 4
Steps:
- Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
- In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
- Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.
ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)
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
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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