Tegabino Shiro (Ethiopian Spiced Chickpea Dip)
Tegabino shiro is a thick, spicy Ethiopian chickpea dip that turns a simple pot of flour and water into something deeply savory. Cooking the chickpea flour slowly, with constant stirring, gives a smooth body without any blending. The onion, garlic and ginger base and a generous two tablespoons of berbere supply the heat and warmth. It is built for scooping with injera or bread.
Instructions
Whisk the chickpea flour and water together in a medium saucepan until the mixture is smooth and free of lumps.
Set the pan over medium heat and cook, stirring all the time, until the mixture thickens to a smooth consistency. This usually takes 10 to 15 minutes.
While that cooks, heat the vegetable oil in a separate pan over medium heat. Add the chopped onion and sauté until it is soft and translucent.
Stir in the garlic and ginger and cook for about a minute, until fragrant.
Add the berbere, paprika, cayenne and salt, and stir so the spices coat the onion mixture evenly.
Scrape the spiced onions into the thickened chickpea mixture and stir well. Keep cooking for another 5 minutes, stirring now and then so it does not stick.
Taste and adjust the salt and cayenne to your liking.
Take the pan off the heat and let the dip cool slightly. Scatter chopped parsley or cilantro over the top and serve with injera or bread.
Make it personal.
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