Shiro Tegabino
A thick, savory Ethiopian chickpea stew traditionally served bubbling hot in a clay pot (manchet).
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 cup Shiro powder (spiced chickpea flour)
- 2 medium Red onion, finely minced
- 2 tablespoons Berbere spice blend
- 1/2 cup Oil (vegetable or olive)
- 1 tablespoon Garlic, minced
- 1 teaspoon Ginger, minced
- 3 cups Water
- 2 tablespoons Niter Kibbeh (Ethiopian clarified butter)
- 1 teaspoon Salt
- 1 whole Jalapeño, sliced(optional)
- 1/2 cup Tomato, finely chopped(optional)
Instructions
- 1
In a dry pot or clay manchet, sauté the minced onions over medium heat until they are translucent and slightly browned, adding no oil at first.
- 2
Add the oil and berbere spice to the onions, stirring constantly for 3-5 minutes to develop the flavor without burning.
- 3
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- 4
Slowly whisk in the Shiro powder, ensuring there are no lumps as it combines with the oil and spices.
- 5
Gradually pour in the water while whisking continuously to achieve a smooth, thick consistency.
- 6
Lower the heat and let the mixture simmer for 10-15 minutes; the stew should be thick and bubbling.
- 7
Stir in the Niter Kibbeh and salt, allowing the butter to melt and incorporate into the stew.
- 8
Top with sliced jalapeños and serve immediately in the pot with fresh Injera.
Nutrition per Serving
320
Calories
12g
Protein
35g
Carbs
18g
Fat
9g
Fiber
4g
Sugar
610mg
Sodium
Ratings & Reviews
No ratings yet
