My Ethiopian Cooking: Spicy Chickpeas Stew (Yeshinbra Shiro Wot)
Ingredients:
½ cup spiced chickpeas powder *
3 cups of water (as required)
½ cup red onions or shallots (finely chopped)
1 tablespoon hot chili pepper powder (Berbere, if more spicy required)
4 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon cardamom powder (korerima)*
Salt and black pepper to taste
Preparation:
1st Step: 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;
2nd Step: Add one cup of water and boil;
3rd Step: 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; then add, false cardamom, black pepper and salt; cook until simmers.
Serve it cold or warm with Injera, pita bread.
Keep it in the fridge.
Serving 4 persons
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.
For nutritional facts of this recipe please visit http://www.food.com/296355
Ingredients:
½ cup spiced chickpeas powder *
3 cups of water (as required)
½ cup red onions or shallots (finely chopped)
1 tablespoon hot chili pepper powder (Berbere, if more spicy required)
4 tablespoon extra-virgin olive oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon cardamom powder (korerima)*
Salt and black pepper to taste
Preparation:
1st Step: 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;
2nd Step: Add one cup of water and boil;
3rd Step: 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; then add, false cardamom, black pepper and salt; cook until simmers.
Serve it cold or warm with Injera, pita bread.
Keep it in the fridge.
Serving 4 persons
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.
For nutritional facts of this recipe please visit http://www.food.com/296355
No comments:
Post a Comment