Yetsom Shiro (Ethiopian Vegan Chickpea Stew)

Name: Yetsom Shiro (Ethiopian Vegan Chickpea Stew)
Ingredients: 1 cup chickpea flour (also known as besan or gram flour); 2 tablespoons olive oil; 1 large onion, finely chopped; 4 cloves of garlic, minced; 1 tablespoon berbere spice blend; 1 teaspoon paprika; ½ teaspoon turmeric; ½ teaspoon cumin; ¼ teaspoon cayenne pepper, or to taste; Salt, to taste; 3 cups vegetable broth or water; Fresh cilantro or parsley, chopped, for garnish

Yetsom shiro is a flavorful and hearty dish made with ground chickpeas and a blend of aromatic spices.

Ingredients

1 cup chickpea flour (also known as besan or gram flour)
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
1 tablespoon berbere spice blend
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon cumin
¼ teaspoon cayenne pepper, or to taste
Salt, to taste
3 cups vegetable broth or water
Fresh cilantro or parsley, chopped, for garnish

Steps

In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside.
Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices.
Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture.
Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming.
Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency.
Taste and adjust the seasoning with salt or additional spices if desired.
Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.

More recipes with chickpea flour, onion, garlic, berbere, paprika, turmeric, cumin, cayenne pepper or broth or stock

Adapted from “Yetsom Shiro (Ethiopian Vegan Chickpea Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

1 cup chickpea flour (also known as besan or gram flour)

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves of garlic, minced

1 tablespoon berbere spice blend

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon cumin

¼ teaspoon cayenne pepper, or to taste

Salt, to taste

3 cups vegetable broth or water

Fresh cilantro or parsley, chopped, for garnish

Steps

In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside.

Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.

Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices.

Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture.

Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming.

Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency.

Taste and adjust the seasoning with salt or additional spices if desired.

Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.

Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.