Ethiopian Spicy Peas Powder Stew Yeater Shiro Wot Recipes

Steps:

• 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.
• Add one cup of water and boil.
• 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.
• Add to stew, false cardamom, black pepper and salt; cook until simmers.
• Serve it cold or warm with Injera, pita bread.
• Keep it in the fridge.
• 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.

Steps:

• Sauté the onion with oil, adding gradually half cup of water (5 to 10 minutes).
• Add the chili powder and stir for five minutes; Add 1 cup of water, leave it boil;.
• To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; and cook in a lower heat for at least 20-25 minutes; If more water is needed, add hot water.
• Add false cardamom and cook for 2 minutes;.
• Add black pepper and salt to taste and cook until it simmers very well.
• Serve it cold or warm with Injera, pita bread or any bread. with sour cream as a side dish.
• P.S. If needed, you may add 2 tablespoons of purified butter (Nitir Kebe) instead of the oil.
• * You will find these spices in Ethiopian or Indian shops/groceries.

Steps:

• Preheat oven to 450°F
• Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
• Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
• Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
• Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flatbread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.
• Good served with rice, cous cous or pasta.
• Note:.
• You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).
• For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.