Shiro Tegabino (Spiced Chickpea Stew with Niter Kibbeh)

🧂 Ingredients

• 150g Shiro powder (roasted chickpea flour)(Ensure it's a good quality shiro powder, often found in African or specialty food stores. It should be finely ground.)
• 100g Niter kibbeh (spiced clarified butter)(This is essential for the authentic flavor. If unavailable, you can substitute with regular unsalted butter and add a pinch of cardamom, fenugreek, and turmeric, but the flavor will be less complex.)
• 1 medium Yellow onion(Finely diced for even cooking and distribution.)
• 1 tablespoon Berbere spice blend(Adjust to your spice preference. Berbere is a key Ethiopian spice mix, typically containing chili peppers, garlic, ginger, basil, and more.)
• 750ml Water(Warm water helps to prevent lumps when mixing the shiro powder.)
• to taste Salt(Optional, as niter kibbeh and berbere can be salty.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely dice the medium yellow onion. Set aside.

   ⏱️ 5 minutes
2. 2

   Sauté the onions: In a medium-sized pot or Dutch oven, melt the niter kibbeh over medium heat. Once shimmering, add the diced onion. Sauté, stirring occasionally, until the onions are softened and translucent, then continue to cook until they are golden brown and fragrant, about 8-10 minutes. Be careful not to burn them.

   ⏱️ 10 minutes
3. 3

   Bloom the spices: Add the berbere spice blend to the pot with the sautéed onions and niter kibbeh. Stir continuously and cook for about 1 minute until fragrant. This step toasts the spices, enhancing their flavor.

   ⏱️ 1 minute
4. 4

   Add liquid and bring to a simmer: Gradually pour in the warm water, stirring to combine with the onion and spice mixture. Increase the heat to medium-high and bring the liquid to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Incorporate the shiro powder: Reduce the heat to low. In a separate bowl, whisk the shiro powder with a small amount of the warm liquid from the pot to create a smooth paste, ensuring there are no lumps. Gradually whisk this paste into the simmering liquid in the pot. Continue to whisk constantly as the stew begins to thicken.

   ⏱️ 5 minutes
6. 6

   Simmer and thicken: Continue to cook the shiro over low heat, stirring frequently to prevent sticking and ensure even thickening. The stew should become rich, creamy, and glossy, with a consistency similar to thick porridge or polenta. This process can take about 15-20 minutes. Taste and season with salt if needed.

   ⏱️ 15-20 minutes
7. 7

   Serve: Ladle the hot Shiro Tegabino into bowls. For an extra touch of richness, drizzle a little extra niter kibbeh over the top of each serving. Serve immediately with injera (Ethiopian flatbread) or crusty bread for dipping.

💡 Pro Tips

• ✓The key to a smooth shiro is to whisk the shiro powder into a paste first before adding it to the hot liquid, and then to stir constantly as it thickens.
• ✓Niter kibbeh provides a unique, aromatic depth of flavor that distinguishes this dish from its fasting counterpart.
• ✓The berbere blend's heat and flavor can vary significantly between brands; adjust the amount to your personal preference.
• ✓Shiro Tegabino is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if it becomes too thick.

🔄 Variations

• For a spicier version, increase the amount of berbere or add a pinch of chili flakes.
• Some recipes incorporate finely minced garlic along with the onions.
• A small amount of tomato paste can be added with the berbere for a subtle tang.

🥗 Nutrition

Per serving