Yetsom Shiro (Ethiopian Vegan Chickpea Stew)
Yetsom shiro is an Ethiopian chickpea stew built from nothing more than toasted chickpea flour, onion, garlic and spice. Toasting the flour in a dry pan before anything else gives the finished pot a nutty depth that raw flour never would. Berbere supplies the heat and warmth, and cayenne lets you push it further. It is traditionally a fasting dish, meat-free by design, and it is best scooped up with injera.
Instructions
Toast the chickpea flour in a dry medium saucepan over medium heat for a few minutes, until it smells nutty and turns lightly browned. Tip it into a bowl and set it aside.
Return the same pan to medium heat and warm the olive oil. Cook the chopped onion and garlic until the onion turns translucent.
Stir in the berbere, paprika, turmeric, cumin, cayenne and salt, mixing until the onion and garlic are evenly coated with spice.
Add the toasted chickpea flour and stir it into the spiced onions until no dry patches remain.
Pour in the broth or water a little at a time, stirring constantly so no lumps form.
Turn the heat to low and simmer for about 20 to 25 minutes, stirring now and then. The stew is ready when the flour tastes cooked rather than raw and the texture is as thick as you like. If it gets too thick, stir in a splash more broth or water.
Taste and adjust with more salt or spice. Take the pan off the heat and let the stew rest a few minutes so the flavors settle.
Scatter chopped cilantro or parsley over the top and serve hot with injera or rice.
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