Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Whole chickpeas, ample onions and tons of spice create a sensational vegetarian stew
Ethiopian Chickpea Stew
This recipe is free until October 10, 2021. Start your 14-day free trial to access every Milk Street recipe. Learn More.
Shiro wat is an Ethiopian stew made with ground dried legumes mixed with spices (a blend known as mitten shiro), along with aromatics, tomatoes and the spice blend called berbere. Meant to be served with injera (Ethiopian flatbread) and other dishes to comprise a complete meal, shiro wat is a thick, rustic puree. We loved the flavors, but wanted them as a stew hearty enough to be a vegetarian main, so we opted to use canned whole chickpeas and flavored them with many of the traditional seasonings and ingredients. Ground red lentils give our stew added earthiness while also acting as a thickener. As a cooking fat, we use Indian ghee, which approximates the flavor of Ethiopian fermented butter but is easier to find. Look for ghee in the supermarket grocery aisle near the coconut oil or in refrigerator aisle next to the butter. If you cannot find it, use salted butter in its place but also add 1 teaspoon white miso when adding the water.
4
Servings
Tip
Don’t forget to stir the stew after adding the ground lentils and the water. The lentils thicken the liquid and have a tendency to stick to the bottom of the pan, so make sure to scrape along the bottom to prevent scorching.
45 minutes
2 tablespoons red lentils
3 tablespoons ghee (see headnote)
1 medium yellow onion, chopped
1 pint cherry or grape tomatoes, halved
8 medium garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons berbere (see headnote)
2 15½-ounce cans chickpeas, rinsed and drained
Kosher salt and ground black pepper
1 cup lightly packed fresh flat-leaf parsley, chopped
1 jalapeño or Fresno chili, stemmed and chopped (optional)
Ingredients
-
2
tablespoons red lentils
-
3
tablespoons ghee (see headnote)
-
1
medium yellow onion, chopped
-
1
pint cherry or grape tomatoes, halved
-
8
medium garlic cloves, minced
-
2
tablespoons minced fresh ginger
-
2
tablespoons berbere (see headnote)
-
2
15½-ounce cans chickpeas, rinsed and drained
-
Kosher salt and ground black pepper
-
1
cup lightly packed fresh flat-leaf parsley, chopped
-
1
jalapeño or Fresno chili, stemmed and chopped (optional)
Recipe
Berbere Spice Blend
Directions
-
01In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside. In a large saucepan over medium, melt the ghee. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
-
02Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas, about 15 minutes. Off heat, stir in the parsley and chili (if using). Taste and season with salt and pepper.
Tip: Don’t forget to stir the stew after adding the ground lentils and the water. The lentils thicken the liquid and have a tendency to stick to the bottom of the pan, so make sure to scrape along the bottom to prevent scorching.
More
Mains
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
SEPTEMBER 2021
$296 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form