Spiced Chickpea Stew (Shiro) with Injera

A hearty and flavorful chickpea stew, seasoned with traditional Ethiopian spices and served with injera bread. This vegan version is a staple breakfast option.

50m4 servings

Contains wheatNUTS-free

350 cal|15g protein|60g carbs|8g fat|12g fiber

Ingredients

2 cups Chickpeas (canned)
2 cups Water
2 tablespoons Berbere Spice Blend
1 medium Onion (chopped)
3 cloves Garlic (minced)
1 teaspoon Ginger (minced)
2 tablespoons Tomato Paste
2 tablespoons Vegetable Oil
4 pieces Injera Bread
1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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, and cook for another minute until fragrant.
4Stir in tomato paste and berbere spice blend. Cook for 2 minutes, stirring constantly.
5Add chickpeas and water. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the stew has thickened to your liking.
6Season with salt to taste.
7Serve hot with injera bread.

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