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Yetsom shiro — spiced chickpea-flour stew · Savora

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Ethiopia

Yetsom shiro — spiced chickpea-flour stew

Chickpea flour simmered with onion, garlic, berbere and vegetable broth.

Taste: Spicy · Salty
Time: About 25 min

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Ingredients

1 cupchickpea flour
2 tablespoonsolive oil
1 pieceslarge onionfinely chopped
4 piecesgarlic clovesminced
1 tablespoonberbere spice blend
1 teaspoonpaprika
1/2 teaspoonturmeric
1/2 teaspoonground cumin

Cooks’ notes

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1/4 teaspoon

cayenne pepper, or to taste

3 cupsvegetable broth

to tasteSalt

as neededFresh cilantroas needed for garnish

Equipment

Saucepan · Mixing bowl · Wooden spoon · Whisk

Method

4 clear steps

1
Toast chickpea flour in a dry saucepan over medium heat, stirring, until fragrant and lightly browned. Transfer to a bowl.
2
Heat olive oil in the same pan. Cook onion and garlic until the onion is translucent. Stir in berbere, paprika, turmeric, cumin, cayenne and salt.
3
Stir in the toasted flour, then gradually whisk in broth to avoid lumps. Reduce to low heat and simmer for about 20–25 minutes, stirring often, until the flour is fully cooked and the stew thickens. Add a little more broth if needed, as the source allows.
4
Check seasoning, let rest briefly off heat and garnish with cilantro. Serve in six source portions; injera or rice is a separately prepared accompaniment.

cookwsavora.com/recipes/wikibooks-457275-yetsom-shiro-ethiopian-vegan-chickpea-stew

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