Shiro Stew Recipes

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SHIRO (ETHIOPIAN CHICKPEA SPREAD)



Shiro (Ethiopian Chickpea Spread) image

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

1 tablespoon olive oil
1 tablespoon Spiced Butter, recipe follows
2 garlic cloves, chopped
One 2-inch knob ginger, peeled and chopped
1 tablespoon berbere
1/2 cup chickpea flour (see Chef's Note)
1 cup canned crushed tomatoes
1 1/2 cups water, plus more as needed
Kosher salt and freshly ground black pepper
Injera, for serving, optional
4 sticks (2 cups) unsalted butter
1 cinnamon stick
2 peeled garlic cloves
2-inch piece ginger, peeled
1 sprig rosemary
1 teaspoon ground turmeric

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.

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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