Ethiopian Chickpea Stew (Shiro Wat)
A flavorful and comforting Ethiopian stew made with chickpea flour, spices, and berbere. Naturally vegan and gluten-free.
15m prep + 35m cook4 servings
EGG-free
320 cal|15g protein|40g carbs|12g fat|10g fiber
Ingredients
- 1 cup Chickpea flour
- 3 cups Water
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Berbere spice blend
- 3 tablespoons Vegetable oil
- 1 tablespoon Tomato paste
- 1 teaspoon Ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric
Instructions
- 1Heat vegetable oil in a pot over medium heat.
- 2Add chopped onion and sauté until softened, about 5 minutes.
- 3Add minced garlic and ginger, cook for 1 minute more.
- 4Stir in tomato paste and berbere spice blend, cook for 2 minutes, stirring constantly.
- 5Gradually whisk in chickpea flour, ensuring no lumps form.
- 6Slowly pour in water while whisking continuously to prevent lumps.
- 7Add salt and turmeric, bring to a simmer.
- 8Reduce heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until thickened.
- 9Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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