Description
A flavorful Ethiopian classic made with chickpea flour, spices, and served over injera, perfect for any meal.
Ingredients
Scale
- 1 cup chickpea flour (shiro powder)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons berbere spice mix
- 4 cups water
- Salt to taste
- Injera (for serving)
Instructions
- Heat the olive oil in a pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the berbere spice mix and cook for 2-3 minutes until aromatic.
- Gradually stir in the chickpea flour, followed by the water, ensuring there are no lumps.
- Bring the mixture to a simmer, and cook for 20-30 minutes, stirring frequently until it thickens.
- Season with salt to taste and serve hot over injera.
Notes
For best results, use fine shiro powder for a creamy texture and stir frequently to avoid lumps.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg