Ethiopian Spicy Chickpeas Stew (yeshinbra Shiro Wot)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 cup red onions (finely chopped) or 1/2 cup shallot (finely chopped)
• 1 tablespoon chili powder (berbere, if required)
• 4 tablespoons extra virgin olive oil or 4 tablespoons vegetable oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• water (as required)
• salt

Recipe

• 1 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.
• 2 add one cup of water and boil.
• 3 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.
• 4 add to stew, false cardamom, black pepper and salt; cook until simmers.
• 5 serve it cold or warm with injera, pita bread.
• 6 keep it in the fridge.
• 7 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.
• 8 (b) if needed, you may add 1 tablespoon purified butter (nitir kebe)* instead of the oil.
• 9 * you will find these spices in ethiopian or indian shops/groceries.