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Ethiopian Chickpea Stew
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.
tablespoons red lentils
tablespoons ghee (see headnote)
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.
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