Silky Chickpea Stew (Shiro)

Ingredients

• 1 cup chickpea flour (besan)
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp hot pepper (or cayenne powder)
• 2 tbsp tomato paste
• 2.5 cups water

Instructions

1. 1

   Heat olive oil in a large pot over medium. Add diced onion and sauté until soft and translucent, about 4 minutes.

2. 2

   Add minced garlic and ginger, stir constantly for 60 seconds until fragrant. Add tomato paste and stir to combine.

3. 3

   Whisk chickpea flour with 1 cup water until smooth with no lumps. Pour the slurry slowly into the pot, stirring constantly.

4. 4

   Add remaining 1.5 cups water and hot pepper. Bring to a gentle simmer, stirring frequently to prevent lumps.

5. 5

   Simmer for 8–10 minutes, stirring often, until the stew thickens and darkens to a deep golden-brown. Taste and adjust salt and spice.

6. 6

   Transfer to a serving platter. Make a shallow well in the center, drizzle with olive oil. Serve hot with injera or flatbread.

Tools you’ll need

• large pot (3+ quart)
• whisk
• wooden spoon or silicone spatula
• measuring cups and spoons

More recipes like this

• 

  Chickpea Shiro Stew

  10 min

• 

  25-Min Ndambe — Senegalese Black-Eyed Pea Stew

  25 min

• 

  Creamy Chickpea Stew (Shiro Tegamino)

  18 min

• 

  25-Min Adasi — Persian Lentil Stew

  25 min