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Eritrean Shuro Tsebhi
Spicy Chickpea Powder Stew
A hearty and flavorful stew made from chickpea powder, Shuro Tsebhi is a beloved Eritrean dish, often prepared with a spicy berbere sauce, onions, and garlic.
🧂 Ingrediënten
- 2 cups Chickpea powder
- 4 cups Water(or more, as needed)
- 1 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 2-3 tablespoons Berbere spice blend(adjust to spice preference)
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- to taste Salt
- for garnish Fresh cilantro(chopped)
👨🍳 Instructies
- 1
In a bowl, whisk together the chickpea powder and 2 cups of water until smooth. Set aside.
- 2
Heat vegetable oil in a pot or deep skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
- 5
Gradually whisk in the chickpea powder mixture and the remaining 2 cups of water. Bring the mixture to a simmer, stirring continuously to prevent lumps.
- 6
Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring occasionally. The stew will thicken considerably. Add more water if it becomes too thick for your liking.
- 7
Season with salt to taste. The berbere blend often contains salt, so taste before adding more.
- 8
Serve hot, garnished with fresh cilantro. Shuro Tsebhi is traditionally enjoyed with injera.
💡 Pro Tips
- ✓Ensure the chickpea powder is fully dissolved in water to avoid a gritty texture.
- ✓Berbere spice blends can vary in heat; adjust the amount accordingly.
- ✓Stirring is crucial during the simmering process to achieve a smooth, creamy consistency.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- For a milder version, reduce the amount of berbere and add a pinch of paprika.
- Some recipes include finely chopped tomatoes for added depth of flavor.