SHIRO/SHURO (SPICY ETHIOPIAN CHICKPEA BLEND)

INGREDIENTS

1 cup Shiro Mitten

1/2 cup minced onion

1/4 cup minced garlic 

1 tomato, finely diced

1 jalapeno, sliced - no seed (optional)

1/2 cup avocado or grapeseed oil, or Niter Kibbeh

1 teaspoon Bessobela

1 teaspoon salt

5 cups water

PREPARATION

Mince onion and garlic, finely chop the tomato.

STEPS

1. Cook finely diced onion in a tablespoon of the oil or Niter Kibbeh over medium heat until tender. Stir frequently for 6 minutes, allowing the onion to slowly sweat (set aside 1 cup of hot water to add as needed to prevent browning).
2. Add the rest of the oil and cook until onions are translucent and tender, for about 2 minutes
3. Add in the tomato and mix, allowing for the sauce to cook down, approximately 6 minutes
4. Add garlic and sauté, adding splashes of water as needed. Cook until fragrant, about 1 minute
5. Add what is left of the 4 cups of water, and bring to a boil
6. Pour in the shiro powder and stir frequently to ensure the mixture is not lumpy. Keep high heat for another 4 minutes
7. Reduce heat slightly so that the mixture is simmering, not boiling. The shiro will thicken as it simmers; add water as needed to arrive at desirable texture and thickness
8. Stir in the bessobela, add sea salt to taste, and garnish with Jalapeno (optional)

Serves: | Prep Time: 7 minutes | Cooking Time: 35-40 minutes

WRITTEN BY JOHANNA LARAWAY, EDITED BY IJEOMA EJEM.

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