Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)

Name: Ethiopian Spicy Chickpeas Stew (Yeshinbra Shiro Wot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 118.29 ml red onions (finely chopped) or 118.29 ml shallot (finely chopped); 14.79 ml chili powder (Berbere, if required); 59.16 ml extra virgin olive oil or 59.16 ml vegetable oil; 2.46 ml garlic powder; 1.23 ml black pepper; water (as required); salt

Submitted by yewoinfamilycooking

"This spicy chickpeas Stew is a nutritious dish for vegans and vegetarians."

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Ready In:: 45mins
Ingredients:: 7
Serves:: 4

ingredients

1/2 cup spiced chickpeas powder
118.29 ml red onions (finely chopped) or 118.29 ml shallot (finely chopped)
14.79 ml chili powder (Berbere, if required)
59.16 ml extra virgin olive oil or 59.16 ml vegetable oil
2.46 ml garlic powder
1.23 ml black pepper
water (as required)
salt

directions

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.