Cookbook:Yetsom Shiro (Ethiopian Vegan Chickpea Stew)

Yetsom shiro is a flavorful and hearty dish made with ground chickpeas and a blend of aromatic spices. This vegan stew is a staple in Ethiopian cuisine and is enjoyed as a main course with injera (Ethiopian flatbread) or rice.

Ingredients

 * 1 cup chickpea flour (also known as besan or gram flour)
 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 4 cloves of garlic, minced
 * 1 tablespoon berbere spice blend
 * 1 teaspoon paprika
 * ½ teaspoon turmeric
 * ½ teaspoon cumin
 * ¼ teaspoon cayenne pepper, or to taste
 * Salt, to taste
 * 3 cups vegetable broth or water
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Medium-sized saucepan
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside.
 * 2) Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
 * 3) Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices.
 * 4) Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture.
 * 5) Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming.
 * 6) Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency.
 * 7) Taste and adjust the seasoning with salt or additional spices if desired.
 * 8) Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.
 * 9) Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.

Notes, tips, and variations

 * Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences.
 * For a creamier texture, you can stir in a tablespoon of dairy-free yogurt or coconut cream toward the end of cooking.


 * Keep stirring the stew while adding the chickpea flour to prevent it from forming lumps.
 * If the stew becomes too thick, you can add more vegetable broth or water to reach the desired consistency.
 * You can add vegetables like carrots, potatoes, or green peas to the yetsom shiro for added texture and flavor.
 * Some recipes include the addition of tomato paste for a tangy twist.
 * Yetsom shiro is rich in plant-based protein and fiber from the chickpea flour.