📝 About This Recipe
This velvety, aromatic chickpea stew is a cornerstone of Beta Israel (Ethiopian Jewish) culinary tradition, particularly cherished during fasting periods and the Sabbath. Crafted from finely ground chickpeas infused with the complex heat of Berbere and the savory depth of Niter Kibbeh, it offers a soul-warming texture that is both creamy and robust. It is a testament to the beauty of humble ingredients transformed into a royal feast through patience and the perfect balance of spices.
🥗 Ingredients
The Aromatic Base
- 2 large Red Onions (very finely minced, almost to a paste)
- 4-5 Garlic (cloves, minced)
- 1 tablespoon Fresh Ginger (grated)
- 1/4 cup Vegetable Oil (or use Niter Kibbeh for a non-vegan version)
The Spice Profile
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (adds richness and color)
- 1 teaspoon Kosher Salt (to taste)
The Shiro Body
- 1 cup Shiro Powder (roasted chickpea flour mixed with spices)
- 4 cups Water (filtered, warm)
- 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (optional for finishing))
- 1-2 pieces Green Chili (jalapeño or serrano, slit lengthwise)
👨🍳 Instructions
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1
Place the finely minced onions in a dry, heavy-bottomed pot (preferably a Dutch oven or a traditional clay pot) over medium heat. Sauté the onions without oil for about 5-7 minutes, stirring constantly to prevent burning, until they release their moisture and turn translucent.
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2
Once the onions are dry and slightly golden, add the vegetable oil (or Niter Kibbeh). Continue to sauté for another 5 minutes until the onions are soft and fragrant.
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3
Stir in the minced garlic and grated ginger. Cook for 2 minutes until the raw aroma dissipates and the mixture becomes highly aromatic.
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4
Add the Berbere spice blend and the tomato paste. Stir vigorously for 3-4 minutes. If the mixture sticks, add a tablespoon of water. This 'toasts' the spices, deepening the flavor profile.
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5
Slowly pour in 3 cups of the warm water, whisking to combine with the onion-spice base. Bring the liquid to a gentle simmer.
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6
In a separate bowl, whisk the Shiro powder with the remaining 1 cup of warm water to create a smooth, lump-free slurry.
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7
Gradually pour the Shiro slurry into the simmering pot, whisking constantly. This is crucial to ensure a silky, smooth texture without any flour clumps.
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8
Reduce the heat to low. Let the stew simmer gently for 20-25 minutes. You will see the texture transform from watery to a thick, custard-like consistency.
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9
Stir occasionally to ensure the bottom doesn't scorch. If the stew becomes too thick, add a splash of warm water to reach your desired consistency.
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10
Add the slit green chilies and the Niter Kibbeh (if using) during the last 5 minutes of cooking. This adds a fresh heat and a glossy, rich finish.
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11
Taste and adjust the salt as needed. The flavors should be bold, spicy, and deeply savory.
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12
Remove from heat and let it sit for 5 minutes before serving; the stew will thicken slightly as it rests.
💡 Chef's Tips
For the smoothest Shiro, use a balloon whisk rather than a spoon when adding the chickpea flour. If you cannot find pre-mixed Shiro powder, you can toast plain chickpea flour (besan) in a dry pan until it smells nutty before using. Traditional Shiro is meant to be quite thick, but if you prefer 'Shiro Wot' (thinner), simply increase the water ratio. Authentic Beta Israel recipes often rely on the quality of the Berbere; try to source this from an Ethiopian grocer for the most complex flavor. Avoid rushing the onion-cooking stage; the 'dry-sauté' method is the secret to the dish's unique depth.
🍽️ Serving Suggestions
Serve hot on top of fresh, tangy Injera (sourdough flatbread) to soak up all the juices. Accompany with a side of 'Gomen' (braised collard greens) for a balanced, colorful platter. Pair with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Add a side of Ayib (fresh Ethiopian cheese) to help cool the palate from the Berbere heat. For a Bene Israel twist, serve alongside yellow basmati rice and a fresh tomato-cucumber salad.