I am going to just call this Ethiopian Stew (it's like shiro but with whole chickpeas, or like Yemisir Wat but with chickpeas instead of lentils).
It's not straight-up traditional Ethiopian, but it's close enough for us (and a lot closer than the "American" pizza we almost made the mistake of ordering at Ice Blue restaurant in Addis with tuna, capers, olives, raisins, and some other random stuff--when at Ice Blue, stick with traditional Ethiopian food, the rest of their menu is revolting:-)
This stew is easy and delish and made us all happy! We made this for our small group today, so we kept the spice pretty mild...it's probably just on the spicy side of comfortable for most palates. Feel free to dial up or not as you like.
the morning before:
1-16 oz bag of dried chick peas
large pot of water
1-2 tsp baking soda
Put all in large pot over high heat. Bring to boil, boil for 5 minutes, turn off heat and let sit all day.
later that night:
chop-
1 medium/large yellow onion
1 large shallot
1 clove of garlic
1 knob of fresh ginger (about a half inch long and and inch wide)
On the stove-
saute the chopped onion, shallot, garlic, and ginger in olive oil with the following spices (just until the onion gets a little translucent and the garlic gets aromatic--do not burn the garlic!)
4 Tbsp (or more) Berebere
2 tsp Tony Chachere's Creole Seasoning
1/2 tsp each ground: cinnamon, allspice, clove, fenugruk
seeds of 1 cardamom pod
Turn crockpot onto low and put 4 Tbsp of butter (half a stick) in it.
Drain and rinse soaked chick peas then put in crock pot. Add-in the onion/spice mixture, a 6 oz can tomato paste, and water (I think I used about a liter of water, but I can't quite remember...just make sure that your chickpeas are covered by 1-2 inches of water).
*you could also add cubed potato, sweet potato, and/or carrot. I didn't have any on hand so I didn't*
Cover the crockpot and cook on low for 12 hours.
That's it!
Serve over injera, rice, or mashed potatoes.
This is DELICIOUS and tastes a lot like what we ate often in Ethiopia. B tasted it, got a huge grin, and said "mommy, dis is wat. dis is shiro. dis is wat! yummy mommy"
You could also use lentils or split peas with the same spices, they would probably only need to cook for about 8 hours.
It's not straight-up traditional Ethiopian, but it's close enough for us (and a lot closer than the "American" pizza we almost made the mistake of ordering at Ice Blue restaurant in Addis with tuna, capers, olives, raisins, and some other random stuff--when at Ice Blue, stick with traditional Ethiopian food, the rest of their menu is revolting:-)
This stew is easy and delish and made us all happy! We made this for our small group today, so we kept the spice pretty mild...it's probably just on the spicy side of comfortable for most palates. Feel free to dial up or not as you like.
the morning before:
1-16 oz bag of dried chick peas
large pot of water
1-2 tsp baking soda
Put all in large pot over high heat. Bring to boil, boil for 5 minutes, turn off heat and let sit all day.
later that night:
chop-
1 medium/large yellow onion
1 large shallot
1 clove of garlic
1 knob of fresh ginger (about a half inch long and and inch wide)
On the stove-
saute the chopped onion, shallot, garlic, and ginger in olive oil with the following spices (just until the onion gets a little translucent and the garlic gets aromatic--do not burn the garlic!)
4 Tbsp (or more) Berebere
2 tsp Tony Chachere's Creole Seasoning
1/2 tsp each ground: cinnamon, allspice, clove, fenugruk
seeds of 1 cardamom pod
Turn crockpot onto low and put 4 Tbsp of butter (half a stick) in it.
Drain and rinse soaked chick peas then put in crock pot. Add-in the onion/spice mixture, a 6 oz can tomato paste, and water (I think I used about a liter of water, but I can't quite remember...just make sure that your chickpeas are covered by 1-2 inches of water).
*you could also add cubed potato, sweet potato, and/or carrot. I didn't have any on hand so I didn't*
Cover the crockpot and cook on low for 12 hours.
That's it!
Serve over injera, rice, or mashed potatoes.
This is DELICIOUS and tastes a lot like what we ate often in Ethiopia. B tasted it, got a huge grin, and said "mommy, dis is wat. dis is shiro. dis is wat! yummy mommy"
You could also use lentils or split peas with the same spices, they would probably only need to cook for about 8 hours.
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