Explore the rich flavors of Ethiopian cuisine with this vegan and gluten-free Chickpea Stew, also known as shiro wot.
Delicious and Nourishing Ethiopian Chickpea Stew for a Flavorful Vegan Meal
Shiro wot, a traditional Ethiopian dish made from chickpea flour, vegetables, and spices, is highlighted as a delicious and nutritious way to incorporate plant-based protein into a vegan diet. This flavorful dish is recommended for vegans and non-vegans alike, showcasing the versatility and appeal of plant-based cuisine.
With its rich blend of ingredients and bold flavors, shiro wot offers a unique dining experience that is sure to satisfy taste buds. Whether enjoyed on its own or paired with injera, a staple Ethiopian flatbread, this dish provides a hearty and satisfying meal option for those seeking plant-based alternatives.
Savor the flavors of Ethiopia with this hearty vegan stew!
Hello everyone welcome back to another vegan and partially gluten-free recipe on this channel today I’m making one of my all-time favorite dishes to be honest I would probably pick this if I was exiled to an island for the rest of my life and only could pick one meal it’s this batch of sherawat for those of you who don’t know I’m Ethiopian and.
Sherawat has been a longtime Ethiopian favorite of mine it’s actually made from chickpea powder so it’s a wonderful plant-based based protein dish there’s 11 total ingredients in this recipe including the traditional flatbread that you eat Ethiopian food with which is called inera let’s first go through each of the 11 ingredients in this shirat.
Recipe one by one super quickly and then we’ll get to the recipe steps first up there is 1/2 cup of this Mitten shirro powder so for those of you who have never heard of this or have never made shirat before you can use plain chickpea powder or flour but in this case I actually went to an Ethiopian market and bought this sherro powder there’s also.
Two medium diced tomatoes one diced red onion eight chopped cloves of garlic four tablespoons of extra virgin olive oil 2 tbspoon of Burberry powder which is a spice blend that’s used in Ethiopian food two red chili peppers I’ll be using a pair of scissors to cut them open because the heat from these Peppers comes from the seeds inside side.
Definitely feel free to emit these Al together if you don’t like heat in your food because they do add quite a bit of spice one teaspoon of paprika 2 cups of water some salt to taste and finally some inera bread which is a spongy flatbread that you use to pick up and eat Ethiopian food for those of you who are curious about this inura that I.
Picked up for this meal I’m going to link the short that I made about my adventure to Lucy’s Market here in min neapolis it’s an Ethiopian restaurant and Marketplace so they have these shelves toward the back where you can pick up different groceries they sell sherro powder there it just was a lovely space and I actually surprisingly ran.
Into my dad and a couple of his havisha friends there so definitely go and check that short out that I linked above anyways let’s go over the eight steps to make this sherat and I’ve linked the recipe down below if you’d like to follow along with me and make some of this shirat yourself I’ve made a few modifications to the recipe but for the.
Most part I’m sticking very closely to it for step number one I’ll saut the chopped Red Onion in 2 tablespoons of the extra virgin olive oil in my saucepan which I have all ready to go over on my stove top I’ll saut The Red Onion for about 10 minutes on medium heat until it’s looking nice and brown for step number two I’ll add in the.
Chopped garlic and sauté that for about 2 minutes for step number three I’ll stir in the chopped tomatoes and let them cook until they’re very soft soft and pulpy that should take about 5 minutes for step number four I’ll stir in the 1/2 cup of churro powder and mix that together with everything in the saucepan until there’s no dry powder.
Visible for step number five I’ll add in the Burberry powder the paprika the two remaining tablespoons of extra virgin olive oil and the two cups of water for step number six I’ll bring the mixture in the saucepan up to a boil then I’ll reduce it down to medium low heat put the cover on the sauce pan and let the mixture cook for about 15 minutes for.
Step number seven I’ll remove the saucepan from heat and mix in the two red chili peppers and the salt and finally for step number eight I’ll dish up the sherow wat on a lovely plate of inera bread dig into it and let you know what I think that’s everything you need to know about this vegan shirat recipe and I should mention here the actual.
Sherat stew is vegan and gluten-free however the inur bread that I bought today does contain wheat flour and barley flour and those do have gluten so the inura is vegan but not gluten-free without further Ado let’s head over to my stove top where pretty much all the action is going to be taking place for this shirat recipe.
we’ve made it now to the last step step number eight I may or may not have been snacking on the top round of inera bread in this package and I’m going to use that as my roll that I tear off of and pick up the food I’m just going to set it off to the side so close here woo lot going on here so let’s just get this on.
My plate it’s okay if the inura is hanging off the side and now for the good stuff the sherat is nice and steaming hot while the sherat was cooking I did add in a little bit more water just to make sure this didn’t get too thick and pasty while it was cooking just look at the texture the color I know you can’t smell through the camera.
But man this smells so good and that’s because of the Burberry spice and I’ll start with just a little well no I’m taking that back I’m putting lots of this shirat on my plate because why not just eat up it’s so good my family often handedly calls this baby food because sometimes when you order shirat in a restaurant there’s really not a lot of.
Texture and it’s pretty much a pure Ray that doesn’t really bother me I’m okay with very little texture in my sherat or in this case you can see you know all the stuff that I was throwing in there during the cooking process all righty here we go time to try this sherat this is the very first time I’ve made sherat myself.
That is some insanely tasty food oh my goodness I’m genuinely not saying that as a flex what I am saying is that the ingredients do all the work themselves if you can just follow basic cooking instructions watch what’s happening in the saucepan and make sure that nothing Burns or somehow comes out of the saucepan like over boils you’re going to.
Get some fantastic sherat if you follow the recipe I’m going to save this right now to put it on record and make it official shirat is my favorite way to get protein as a vegan well everyone that’s the end of this shirat recipe I hope you enjoyed it and if you had never heard of shirat before I hope you go and try this I mean it may be a little.
Difficult depending on where you live to find inera bread but at the very least go and try to make the actual shirat stew and you can eat it with rice or pea bread or some other starch it doesn’t have to be in jira let me know what you thought of this recipe down in the comment section I read every single comment that you leave for me I love to.
Hear your feedback and it’s nice to make things that I know reflect the kind of food you’d like me to prepare on this channel if you like this episode and are looking for more Ethiopian recipes than I have two in mind for you I have a recipe episode on Miss watt which is red lentil stew and the second recipe is called Kik alicha that’s a yellow split.
Stew you could also call them a sauce whenever you say what in um har which is the Ethiopian term for what this is shirat or misat it just means kind of this liquidy stew that you put on in jira and eat the misat and cake alicha recipe episodes are linked for you at the very end of this video so go and check those out thank you so much for.
Watching everyone take care eat well and I will see you in the next episode on this channel bye
