Shiro Wat Recipe

Directions

1. 1

   Prepare the Chickpeas

   Rinse the dried chickpeas under cold water. Soak them in plenty of water overnight. Drain and rinse again.

2. 2

   Cook the Chickpeas

   In a large pot, add the soaked chickpeas and cover them with fresh water. Bring to a boil, then reduce the heat and simmer until tender, about 1 to 1.5 hours. Drain and set aside.

3. 3

   Sauté the Aromatics

   In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

4. 4

   Add Spices and Tomato Paste

   Mix in the berbere spice mix and tomato paste, stirring well to combine with the onions and garlic. Cook for about 3 minutes to deepen the flavors.

5. 5

   Combine with Broth

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer.

6. 6

   Add Cooked Chickpeas

   Stir in the cooked chickpeas. Season with salt and black pepper to taste. Simmer for 20-25 minutes until the stew thickens and the flavors meld.

7. 7

   Finish and Serve

   Remove from heat and stir in the lemon juice. Garnish with fresh coriander before serving. Enjoy your Shiro Wat with injera or rice!