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Ready In:
30 minutes
Serves: 8
This is an easy, traditional side dish for an Ethiopian meal.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large pot
Stovetop
Whisk or fork
Ingredients
Serves 8
2 tablespoons Vegetable Oil
1 Onion medium, finely chopped
1 clove Garlic minced
1 tablespoon Ethiopian Berbere Spice see notes below
1/2 teaspoon Salt
1/4 teaspoon Turmeric ground
3 cups Water
4 tablespoons Garbanzo Bean Flour also called chickpea flour or nech shiro
Directions
1.In a pot, heat oil over medium heat. Add onion. Cook until soft, about 5 minutes.
2.Add garlic, optional berbere spice, salt, and turmeric. Stir and cook for 1 minute.
3.Add water. Whisk in garbanzo flour, adding a small amount at a time while constantly stirring.
4.Bring to a boil. Reduce heat to low and simmer until thick, about 20 minutes. For a thicker stew, whisk in a little more garbanzo flour.
5.Serve hot with injera bread or rice.
Chef's Tips
- You can replace berbere spice with your favorite chili powder and a pinch of ground cayenne.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 48 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat <1 g | 3% | |
| Sodium 320 mg | 14% | |
| Total Carbohydrate 3 g | 1% | |
| Dietary Fiber 1 g | 4% | |
| Protein 1 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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