Ethiopian chickpea curry shiro wat

Name: Ethiopian chickpea curry shiro wat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 200 g chickpea flour; 2 pcs onion; 4 cloves garlic; 1 pc tomatoes; 50 g butter; 2 tablespoons sunflower oil; 2 teaspoons hot paprika; 1 teaspoon ground caraway; 1 teaspoon ground ginger; salt

Eduard LáskaPotMoroccan Cuisine x se líbilo

Shiro wat lies at the heart of Ethiopian cooking, where stews called wat are served over the sour flatbread injera. It smells warm and earthy. Its base is a fine flour of roasted chickpeas that gives the sauce a velvety body and a nutty flavor. Onion, garlic and the earthy spice blend berbere lend it depth and gentle warmth. It is a traditional fasting dish that satisfies even from a humble pantry. You can have it ready in under an hour.

Příprava: 10min

Vaření: 25min

CELKOVÝ ČAS: 35min

Step by step process

Preparation

1
First prepare the vegetables: finely chop the onion, crush the garlic, and peel and dice the tomato into small pieces. Transfer the chickpea flour to a bowl. Measure out 400 ml of warm water.
2
In a large pot or deep pan, heat the butter with the sunflower oil over medium heat. Do not scorch the fat. Spread it evenly across the bottom.

Cooking

3
Add the chopped onion and sauté for 8 to 10 minutes until golden. Stir in the garlic, ground chili, cumin and ground ginger. Stir for a minute. Then add the tomato and cook for 3 minutes.
4
Stir in the chickpea flour and gradually pour in the warm water while stirring constantly. Cook over low heat for 10 to 12 minutes until the curry thickens to a creamy consistency. Season with salt. Serve hot on injera or with rice.