Ethiopian Chickpea Stew Recipes

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ETHIOPIAN-STYLE CHICKPEA STEW



Ethiopian-Style Chickpea Stew image

Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.

Provided by Sharon123

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 22

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/8-1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce (or crushed tomatoes-1 cup)
1 quart low sodium vegetable broth
1 lb red potatoes, cut into 1-inch chunks (leave the skin on for more nutrition- try using half sweet potatoes)
4 carrots, peeled and cut into 1-inch chunks
lemon juice (optional)
yogurt (optional)
bread (flatbread on the side)

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.

ETHIOPIAN CHICKPEA STEW



Ethiopian Chickpea Stew image

Another recipe from our local paper that I want to try....sounds lovely! Serve with flatbread on the side. Since I haven't made this yet the prep and cook time is guess work...will post after I have made this...

Provided by Thea

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

1 teaspoon sweet paprika
1/2 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne
1/4 teaspoon fenugreek seeds (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons evo oil, divided use
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce
1 quart vegetable broth
1 lb red potatoes, cut into 1 inch chunks
4 carrots, peeled and cut into 1 inch chunks

Steps:

  • To make spice mix;.
  • In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
  • To roast chickpeas:.
  • Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
  • To saute vegetables;.
  • Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
  • To make stew;.
  • Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
  • To serve;.
  • ladle stew into bowls. Serve with flatbread on the side.

Nutrition Facts : Calories 325.5, Fat 8.9, SaturatedFat 1.1, Sodium 657.7, Carbohydrate 53.9, Fiber 9.9, Sugar 5.1, Protein 9.7

SHIRO (ETHIOPIAN CHICKPEA SPREAD)



Shiro (Ethiopian Chickpea Spread) image

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

1 tablespoon olive oil
1 tablespoon Spiced Butter, recipe follows
2 garlic cloves, chopped
One 2-inch knob ginger, peeled and chopped
1 tablespoon berbere
1/2 cup chickpea flour (see Chef's Note)
1 cup canned crushed tomatoes
1 1/2 cups water, plus more as needed
Kosher salt and freshly ground black pepper
Injera, for serving, optional
4 sticks (2 cups) unsalted butter
1 cinnamon stick
2 peeled garlic cloves
2-inch piece ginger, peeled
1 sprig rosemary
1 teaspoon ground turmeric

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.

SHIRO (GROUND-CHICKPEA STEW)



Shiro (Ground-Chickpea Stew) image

Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it's a most beloved and important dish - a vital source of flavor and protein. In those countries, it's made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael's recipe published in "In Bibi's Kitchen," by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You'll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it's also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.

Provided by Samin Nosrat

Categories     dinner, soups and stews, main course

Time 20m

Yield 4 servings (about 5 cups)

Number Of Ingredients 20

1 (1-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
6 green cardamom pods
3 allspice berries
4 dried chiles de árbol, stemmed and seeded
1/4 cup dried onion flakes
3 tablespoons sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 large red onion, coarsely chopped
10 garlic cloves, peeled
1/2 cup canola oil
2 tablespoons homemade or store-bought berbere spice mix
Fine sea salt
3 medium vine-ripened tomatoes (about 11 ounces), coarsely chopped
1/2 cup chickpea flour
1 to 2 jalapeños, stemmed and thinly sliced
Injera or baguette, for serving

Steps:

  • Prepare the spice mix: Place cinnamon, coriander, fenugreek, peppercorns, cardamom and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and spices are lightly toasted, 2 to 3 minutes. Let cool.
  • Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle). Transfer the ground spices to a fine-mesh sieve set over a bowl, and sift. Regrind whatever large pieces remain in the sieve, and add them to the bowl with the ground spices. Add the paprika, ginger and nutmeg. Whisk well to combine, and transfer the mixture to an airtight jar. (Makes about 1/2 cup.)
  • Prepare the shiro: Place the onion and garlic in a food processor, and pulse until very finely minced, stopping periodically to scrape down the sides of the bowl with a rubber spatula to ensure even chopping. Set aside.
  • Set a large Dutch oven or similar pot over medium-low heat. When the pot is warm, add oil, onion purée, 2 tablespoons berbere and a large pinch of salt. Stir to combine, then cover pot, and let aromatics cook gently while you prepare tomatoes.
  • Place tomatoes in the food processor, and pulse until puréed. Add to onion mixture, and increase heat to high. When mixture boils, reduce heat to low, and whisk in chickpea flour. The mixture will be quite thick, like peanut butter. While stirring, slowly pour in 2 cups water in a thin stream to loosen the mixture. Keep stirring until the mixture becomes smooth and integrated.
  • Increase heat to medium-high to bring shiro to a boil, then reduce heat to low, and simmer for about 5 minutes to cook off the raw taste of the chickpea flour and integrate all the flavors. Stir in the jalapeños and season to taste with salt.
  • Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)

DORO WAT (ETHIOPIAN CHICKEN STEW)



Doro Wat (Ethiopian Chicken Stew) image

A savory chicken stew, great for rainy days. Serve with basmati rice.

Provided by acd

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 cup lemon juice
4 eggs
1 stick butter
1 medium yellow onion, chopped
1 tablespoon diced fresh ginger
2 teaspoons diced garlic
2 cups water
1 cup basmati rice
8 teaspoons paprika
8 teaspoons berbere spice blend, or to taste
1 (14.5 ounce) can diced fire-roasted tomatoes, or more to taste
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
  • While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
  • Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 37.8 g, Cholesterol 181.1 mg, Fat 20.4 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 1083 mg, Sugar 4.5 g

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From sbs.com.au


ETHIOPIAN-STYLE CHICKPEA STEW RECIPE
Ethiopian-Style Chickpea Stew Recipe with 470 calories. Includes sweet paprika, ground allspice, ground black pepper, ground cardamom, ground cloves, ground coriander ...
From recipegraze.com


ETHIOPIAN CHICKPEA STEW – RECIPES THAT FIT
2011-03-30 It’s still very much winter-like outside, and therefore still the season for soups and stews. This week I made Ethiopian Chickpea Stew, which happens to be both vegan and gluten-free, originally posted by Gluten Free Gina.But what drew me to this recipe was the promise of a rich and spicy tomato base, filled with roasted chickpeas, carrots, and potatoes.
From recipesthatfit.com


SHIRO ETHIOPIAN - THERESCIPES.INFO
Shiro Ethiopian Vegetarian Food - Shiro Wot Recipe best ethiopiandish.com. Nov 15, 2021Salt as needed. Steps: Finely chop onion and garlic and in a medium pot, sautee with olive oil for about 3-4 minutes. Add Berbere spice and a couple of tablespoons of water and simmer for about 4-5 minutes, stirring occasionally.
From therecipes.info


RECIPE: ETHIOPIAN-STYLE CHICKPEA STEW | WHOLE FOODS MARKET
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. To save time, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained. Inspired by Whole Planet Foundation® microcredit client recipes.
From wholefoodsmarket.com


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