Vegan & Gluten Free
Ingredient
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Prepare the ingredients:
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Mince the onion, ginger and garlic.
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Measure 3/4 cups of Mit'ten Shiro flour.
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Note: There are two types of Shiro:
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Mit'ten Shiro: chickpeas flour mix with a small amount of berbere to bring in additional flavor.
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Shiro: chickpeas flour mix WITHOUT berbere
Let's get started:
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In a large stock pot, cook the ginger and onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent. Add the oil and cook for a few more minutes. (If you would like additional flavor, add 1-2 tbs of berbere.)
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If berbere is added, allow the ingredients to simmer together for several minutes (Berbere should always have plenty of time to cook before other ingredients are added )
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Continue to sauté for another 2-3 minutes until aromatic. Add 1/2 cups of water and continue sautéing.
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Start adding a small portion of Mit'ten shiro flour at a time and while continuously stirring.
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Shiro should start becoming thinker.
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Continuously add a small amount of water, while stirring for 1-2 minutes or until desire shiro thickness.
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With more cooking time, shiro stew will continue to become thicker. It's always best to add a small amount of extra water and let it cook for additional 4-5 minutes.
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Add the garlic and salt, stir well, and continue simmering until bubbles start appearing for 2-3 minutes.
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Shiro stew should now be ready. Shiro is best served with salad or another Ethiopian dish such as Misir Wotor Atklit wot and eaten with 100% teff - gluten free injera.