SHIRO (ETHIOPIAN CHICKPEA SPREAD)
I seek out vegetarian dishes and this is one I love. You could consider shiro the mashed potatoes of Ethiopia; chickpea flour is something everyone can afford and it's nourishing. But nourishing doesn't come close to describing the flavors you get from the caramelized onion puree, the tomatoes, the berbere. It's rich and earthy and satisfying. Serve it as a side dish or add some shiro to Berbere Roasted Carrots & Fennel with Oranges or just to some cooked broccoli and you have a perfect light and healthy lunch. As for the spiced butter, make it and you have flavor. You can saute with it because it's been clarified and can take high heat. You can stir it into rice and use it to finish other dishes. Think of it as the butter.
Provided by Marcus Samuelsson
Categories condiment
Time 1h
Yield about 3 cups
Number Of Ingredients 16
Steps:
- Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
- Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
- Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
- Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.
SHIMBRA WAT (CHICKPEAS WITH SPICY FLAXSEED PASTE)
This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.
Provided by Yohanis Gebreyesus
Yield 3-4 servings
Number Of Ingredients 4
Steps:
- Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
- In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out-it should still be a bit runny at the end.
- Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.
ETHIOPIAN SPICY CHICKPEAS STEW (YESHINBRA SHIRO WOT)
Make and share this Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot) recipe from Food.com.
Provided by yewoinfamilycooking
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 135.1, Fat 13.8, SaturatedFat 1.9, Sodium 20, Carbohydrate 3.4, Fiber 1, Sugar 1.1, Protein 0.5
More about "shiro ethiopian chickpea spread recipes"
SHIRO WAT (ETHIOPIAN CHICKPEA STEW) - URBAN FARMIE
Web Apr 5, 2021 Shiro Wat, also known as Shuro or Shiro Wot, is a staple in any Ethiopian vegetarian platter - a thick, chickpea stew simmered …
From urbanfarmie.com
Ratings 12Category Main Course, SauceCuisine EthiopianTotal Time 45 mins
From urbanfarmie.com
Ratings 12Category Main Course, SauceCuisine EthiopianTotal Time 45 mins
- On a large skillet, dry roast 1/2 cup of chickpea flour along with a tablespoon of berbere spice, and 1 teaspoon each of ground cardamom, white cumin powder, and garlic powder. Set aside. You can add the salt now or wait until later. Note: If you have an Ethiopian grocery store nearby, you can also buy shiro powder!
- In a medium sized pot or Dutch oven, heat 1/2 cup of olive oil on low to medium heat. Add 1 diced onion over low to medium heat for a few minutes. This is just to get the aromatics fragrant so 1-2 minutes is sufficient, don't let it brown!
ETHIOPIAN SHIRO WAT - THE GOURMET GOURMAND
Web Sep 21, 2015 Ethiopian food is typically various spicy stews/curries (called wats) made of different meats or legumes, that are served on top of a large circle of Ethiopian sourdough flat-bread called injera. Injera is …
From thegourmetgourmand.com
From thegourmetgourmand.com
CHICKPEA FLOUR IS THE HERO OF SHIRO | TASTE
Web Jul 5, 2019 The chickpeas are ground in-house, then cooked with berbere and brown cardamom from Ethiopia. It never crossed my mind to make shiro at home until I picked up Yohanis Gebreyesus’s cookbook, …
From tastecooking.com
From tastecooking.com
SHIRO WAT (ETHIOPIAN CHICKPEA STEW) - CHEF'S PENCIL
Web Feb 18, 2023 Course Main Course Cuisine African, ethiopian Servings 4 servings …
From chefspencil.com
4.9/5 (47)Servings 4Cuisine African, EthiopianCategory Main Course
From chefspencil.com
4.9/5 (47)Servings 4Cuisine African, EthiopianCategory Main Course
SHIRO WOT - TRADITIONAL ETHIOPIAN RECIPE | 196 FLAVORS
Web Apr 9, 2021 Add the remaining vegetable broth or boiling water and stir. Heat until the …
From 196flavors.com
From 196flavors.com
SHIRO | TRADITIONAL STEW FROM ETHIOPIA - TASTEATLAS
Web Shiro is an Ethiopian stew made with chickpeas or broad beans as main ingredients, …
From tasteatlas.com
From tasteatlas.com
ETHIOPIAN SHIRO RECIPE - FOODSDIARY
Web Shiro is a spreadable chickpea cream that is very typical of Ethiopian cuisine. There are …
From foodsdiary.com
From foodsdiary.com
ETHIOPIAN SHIRO RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Total Time 20 minutes Yield 4 servings (about 5 cups) Number Of Ingredients 20 …
From stevehacks.com
From stevehacks.com
EASY SHIRO RECIPE (CHICKPEA STEW) // HABESHA (ERITREAN
Web Habesha stores to purchase Shiro and Injera in the DMV area - Nazret MarketMarhaba …
From youtube.com
From youtube.com
SHIRO WAT - CHICKPEA FLOUR STEW RECIPE - FORKS OVER KNIVES
Web Feb 24, 2023 Instructions Heat a large nonstick skillet over medium-low. Add chickpea …
From forksoverknives.com
From forksoverknives.com
SHIRO/SHURO (SPICY ETHIOPIAN CHICKPEA BLEND) - BRUNDO SPICE …
Web Dec 14, 2020 Add in the tomato and mix, allowing for the sauce to cook down, …
From brundo.com
From brundo.com
HOW TO MAKE ETHIOPIAN SHIRO ( CHICKPEA POWER) VEGAN AND
Web In this video, I will show you how to make Ethiopian Shiro Wet. This is a staple in …
From youtube.com
From youtube.com
ETHIOPIAN CHICKPEA STEW (SHIRO WAT) & STEWED COLLARD
Web Jun 30, 2021 1 T smoked sweet paprika 1 1 /2 tsp sweet paprika 1/4 to 1/2 tsp cayenne …
From thebrookcook.wordpress.com
From thebrookcook.wordpress.com
SHIRO WAT (ETHIOPIAN CHICKPEA STEW) - AFRICAN FOOD …
Web In the traditional method, onion puree, garlic, tomato puree, and spices are browned in a …
From afrifoodnetwork.com
From afrifoodnetwork.com
SHIRO/SHURO (SPICY ETHIOPIAN CHICKPEA BLEND) - ELLIEWAN
Web May 29, 2021 Add in the tomato and mix, allowing for the sauce to cook down, …
From elliewan.com
From elliewan.com
SHIRO WOT (CHICKPEA SAUCE) | THE COOK UP | SARA TADDESE | SBS FOOD
Web Instructions. Heat the olive oil in a heavy-based saucepan over medium heat. Add the …
From sbs.com.au
From sbs.com.au
ETHIOPIAN SHIRO WOT, OR CHICKPEA STEW RECIPE - THRILLIST
Web Dec 22, 2022 Eat Vegetarian This Ethiopian Chickpea Stew Makes Us Want to Get …
From thrillist.com
From thrillist.com
SHIRO WOT (ETHIOPIAN CHICKPEA STEW) RECIPE | THE ETHIOPIAN FOOD
Web May 19, 2022 One of the most beloved dishes in Ethiopia is Shiro, a chickpea stew …
From theethiopianfood.com
From theethiopianfood.com
THE STRANGE ORIGIN STORY OF THE CHICKPEA - ARCHAEOLOGY - HAARETZ
Web Jun 27, 2023 Ruth Schuster. Jun 27, 2023. Over 10,000 years ago in southeast Turkey, …
From haaretz.com
From haaretz.com
ETHIOPIAN CHICKPEA SPREAD (SHIRO) RECIPE | EAT YOUR BOOKS
Web Where’s the full recipe - why can I only see the ingredients? Accompaniments: Doro wat ; …
From eatyourbooks.com
From eatyourbooks.com
You'll also love