Ethiopian Style Chickpea Stew Recipes

SHIRO (ETHIOPIAN CHICKPEA SPREAD)

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.

ETHIOPIAN-STYLE CHICKPEA STEW

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.

ETHIOPIAN SPICED CHICKPEA STEW

Steps:

• 1. Preheat oven to 450°F. Stir together the paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek, and ginger in a small bowl; set aside.
• 2. Line a large rimmed baking sheet with foil. Toss chickpeas with a tablespoon of oil and spread out in a single layer on the foil. Roast chickpeas, shaking the pan occasionally to ensure even roasting, for 15 to 17 minutes or just until lightly golden; set chickpeas aside.
• 3. Meanwhile, remaining 2 Tbsp oil in a large stockpot set over medium heat. Add garlic, onion and ginger, and sauté for 6 to 8 minutes or until soft and starting to turn a golden color. Stir in reserved spice blend, and continue cooking and stirring frequently for about 2 minutes more or until spices are fragrant. Stir in tomato sauce and cook 2 minutes more.
• 4. Add broth, potatoes, carrots, and roasted chickpeas, and bring stew to a boil. Reduce heat to low, cover pot, and simmer for 25 to 30 minutes or until potatoes and carrots are starting to get tender. Remove lid, and simmer another 20 minutes and the stew has thickened and carrots are very soft. Serve immediately.

ETHIOPIAN CHICKPEA STEW

Steps:

• To make spice mix;.
• In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
• To roast chickpeas:.
• Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
• To saute vegetables;.
• Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
• To make stew;.
• Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
• To serve;.
• ladle stew into bowls. Serve with flatbread on the side.