This dish is a basic shiro (stew chickpeas) meal with tomatoes and vegan meat. Pair it with other dishes, it becomes a great dinner.
ቦዛና ሾሮ (Amharic)
/Bozena Shiro/
/Bozena Shiro/
Makes 3 cups (710 ml)
½ cup (110 g) chickpea flour or shiro flour*1
2 ¾ cups of water
¼ tsp. (1,2 ml) each ground: cumin and turmeric
2 Tbs. (30 ml) olive oilg
1 cup (l240 ml) veggie protein or ye'qimem zeyet*2
½ diced red onion
4 cloves of pressed or mined garlic
1 tsp. (5 ml) granulated onion
½ tsp. (1,5 ml) ground coriander
¼ tsp. (1,2 ml) ground berbere*3 paste or Indonesian sambal
1 Tbs. (15 ml) mild paprika
1 large chopped organic tomato
some black pepper
optional: 1-2 Jalapeño chiles, seeded, veined, and halved
1. In a blender, process the chickpea flour, 2 ½ cups (600 ml) water, and turmeric, about 10 seconds until smooth. Set aside.
2. Heat 1 Tbs. (15 ml) oil over medium heat.
3. When hot, add the veggie protein, stir, until brown and crusty, about 5-7 minutes. Transfer to a small plate.
4. In the same pan, put in the onions, 1 Tbs. (15 ml) oil, garlic and cook over medium heat, stir, until onions are soft and begin to brown, about 12 minutes.
5. Add the granulated onion, coriander, and cumin, stir for a minute.
6. Stir in the berbers and paprika.
7. Pour in the chickpea-flour mixture and increase the heat to high, whisking constantly.
8. When it begins to bubble, lower the heat to low simmer.
9. Once it thickens, add the tomato and ¼ cup (60 ml) water.
10. Simmer, stirring until it becomes a thick gravy, about 15-30 minutes.
11. Add the veggie protein the last 5 minutes.
12. Seasons to taste with black pepper.
13. Serve with the optional chiles on the side.
-modified Adventures in Vegan Ethiopian Cooking
3. When hot, add the veggie protein, stir, until brown and crusty, about 5-7 minutes. Transfer to a small plate.
4. In the same pan, put in the onions, 1 Tbs. (15 ml) oil, garlic and cook over medium heat, stir, until onions are soft and begin to brown, about 12 minutes.
5. Add the granulated onion, coriander, and cumin, stir for a minute.
6. Stir in the berbers and paprika.
7. Pour in the chickpea-flour mixture and increase the heat to high, whisking constantly.
8. When it begins to bubble, lower the heat to low simmer.
9. Once it thickens, add the tomato and ¼ cup (60 ml) water.
10. Simmer, stirring until it becomes a thick gravy, about 15-30 minutes.
11. Add the veggie protein the last 5 minutes.
12. Seasons to taste with black pepper.
13. Serve with the optional chiles on the side.
-modified Adventures in Vegan Ethiopian Cooking
*1 Shiro make your own: http://veggiefernandezs.blogspot.com/2016/08/ethiopian-shiro.html
*2 Ye'qimem zeyet an Ethiopian seasoned oil. Make your own:
http://veggiefernandezs.blogspot.com/2016/08/ethiopian-seasoned-oil.html
*2 Ye'qimem zeyet an Ethiopian seasoned oil. Make your own:
http://veggiefernandezs.blogspot.com/2016/08/ethiopian-seasoned-oil.html
*3 Berbere spice is an aromatic Ethiopian spice mixture, used in soups, stews, making sauces, rubbed on meats and breads.
Make your own:http://veggiefernandezs.blogspot.com/2016/08/ethiopian-spicy-red-chile.html
Make your own:http://veggiefernandezs.blogspot.com/2016/08/ethiopian-spicy-red-chile.html
