Ethiopian · beginner
Ethiopian Garlic Chickpea Stew With Spiced Butter
A velvety, fragrant shiro-style stew made by slowly simmering roasted chickpea flour in an aromatic onion broth spiced with garlic, ginger, and warm berbere.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt the ghee in a medium saucepan over medium heat. Add the finely minced yellow onion and cook dry for 5 minutes until soft and translucent without burning.
- 02
Stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- 03
Add the berbere spice blend and tomato paste, stirring constantly for 1 to 2 minutes to bloom the spices in the warm fat.
- 04
Gradually pour in 1 cup of the warm vegetable broth while whisking continuously to smooth out the aromatic spice paste.
- 05
While whisking constantly, slowly sift the chickpea flour into the liquid in a steady stream to prevent lump formation.
- 06
Whisk in the remaining 2 cups of warm vegetable broth until completely uniform. Reduce heat to low and let the stew simmer uncovered for 15 minutes, stirring frequently so the bottom does not scorch.
- 07
Once the stew thickens to a gravy-like consistency and loses its raw flour taste, remove from heat and serve warm with flatbread or rice.
A LITTLE KITCHEN KNOW-HOW
whisked emulsion simmering
Slowly incorporating dry bean flour into warm seasoned stock while whisking constantly prevents clumping and builds a smooth, creamy texture without heavy cream.
Notes from the kitchen
- Whisking the chickpea flour in very gradually while adding warm liquid is essential for a completely lump-free, silky sauce.
- If the stew thickens too quickly while simmering, splash in an extra quarter cup of warm water or broth.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
