Editorial sample recipeEthiopianbeginnervegetariangluten-freehalal

Ethiopian Garlic Chickpea Stew With Spiced Butter

Name: Ethiopian Garlic Chickpea Stew With Spiced Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 tbsp ghee or clarified butter, niter kibbeh preferred; 1 large yellow onion, very finely minced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1.5 tbsp berbere spice blend; 1 tbsp tomato paste; 3 cups low-sodium vegetable broth, warm; 0.75 cup chickpea flour, also known as besan or gram flour

A velvety, fragrant shiro-style stew made by slowly simmering roasted chickpea flour in an aromatic onion broth spiced with garlic, ginger, and warm berbere.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Ethiopian Garlic Chickpea Stew With Spiced Butter

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Technique to learn

whisked emulsion simmering

Slowly incorporating dry bean flour into warm seasoned stock while whisking constantly prevents clumping and builds a smooth, creamy texture without heavy cream.

Instructions

Step 1: Melt the ghee in a medium saucepan over medium heat. Add the finely minced yellow onion and cook dry for 5 minutes until soft and translucent without burning.

Step 2: Stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

Step 3: Add the berbere spice blend and tomato paste, stirring constantly for 1 to 2 minutes to bloom the spices in the warm fat.

Step 4: Gradually pour in 1 cup of the warm vegetable broth while whisking continuously to smooth out the aromatic spice paste.

Step 5: While whisking constantly, slowly sift the chickpea flour into the liquid in a steady stream to prevent lump formation.

Step 6: Whisk in the remaining 2 cups of warm vegetable broth until completely uniform. Reduce heat to low and let the stew simmer uncovered for 15 minutes, stirring frequently so the bottom does not scorch.

Step 7: Once the stew thickens to a gravy-like consistency and loses its raw flour taste, remove from heat and serve warm with flatbread or rice.

Cooking tips

Whisking the chickpea flour in very gradually while adding warm liquid is essential for a completely lump-free, silky sauce.
If the stew thickens too quickly while simmering, splash in an extra quarter cup of warm water or broth.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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