Ethiopian Chickpea Stew

Ethiopian Chickpea Stew

Ethiopian Chickpea Stew, often known as "Shiro Wat," is a beloved dish in Ethiopian cuisine. This hearty stew features ground chickpeas or chickpea flour as its main ingredient, simmered in a richly spiced sauce. The stew is renowned for its bold flavors, aromatic spices, and comforting texture, making it a staple for both everyday meals and special occasions.

Ethiopian Chickpea Stew

Ingredients

• 1 ½ cup vegetable broth

• 1/ ½ cup diced onions

• 1 ½ teaspoon paprika

• 1/8 teaspoon Cayenne pepper

• 1 teaspoon cumin

• 1 teaspoon coriander

• ½ teaspoon cardamom

• ½ teaspoon cinnamon

• ½ teaspoon garlic powder

• 1/3 teaspoon ground ginger

• 1 ½ cup diced tomatoes

• 6 garlic cloves, minced

• 2 cans drained and rinsed chickpeas

• 1 ½ cup water, or more as needed

Method

1. In a large pot or deep skillet, add a splash of water or vegetable broth over medium heat. Sauté for about 1 minute, until fragrant. Stir in the cumin, coriander, cardamom, cinnamon, garlic powder, and ground ginger, cooking for another 1-2 minutes to release their flavors, adding a bit more water or broth if needed to prevent sticking.

2. Add the diced tomatoes and the minced garlic to the pot and cook for 3-4 minutes, allowing them to soften. Next, add the drained chickpeas and water. Stir everything well and bring the mixture to a gentle boil. Reduce heat to low and let the stew simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and fragrant.

3. Taste and adjust seasoning if necessary. Serve hot with rice, naan, or as desired. Garnish with fresh cilantro if you like.

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