Creamy Chickpea Stew (Shiro Tegamino)
Ethiopian chickpea flour stew rich with garlic, ginger, and chili, finished with a silky paste and served with injera. Deeply savory, warming, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 248
- Protein
- 9g
Ingredients
- 1 cup chickpea flour (besan)
- 2.5 cups water
- 5 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 whole scotch bonnet or jalapeño pepper, minced
- 1 tbsp berbere spice blend (or paprika + cayenne)
- 1 package injera (or flatbread) for serving
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high until it shimmers, ~90 seconds.
- 2
Add minced garlic, ginger, and chili. Cook 60 seconds until fragrant, stirring constantly to avoid burning.
- 3
Pour in water and bring to a boil. Whisk in chickpea flour slowly, breaking up lumps with the back of a spoon.
- 4
Reduce heat to medium-low. Stir in berbere, salt, and pepper. Simmer 8–10 minutes, stirring frequently, until thickened and fragrant.
- 5
The stew should be creamy and coat the back of a spoon. If too thick, thin with a splash of water. Taste and adjust seasoning.
- 6
Serve hot over injera or with flatbread on the side. Drizzle with a little extra olive oil on top if desired.
Tools you’ll need
- large pot (3–4 quart)
- whisk
- spoon
- measuring cups
- measuring spoons
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