Ethiopian Injera Pancakes with Shiro (Chickpea Stew) – A Vegetarian Feast for the Senses
Discover a delicious and authentic Ethiopian snack recipe featuring fluffy injera pancakes and chickpea stew called shiro. This vegetarian dish is perfect for sharing with friends and family, combining rich flavors and textures to create an unforgettable culinary experience. Find this cinematic recipe crafted by a Michelin-star chef and food historian on CookJunkie.com.
Allergens
Wheat (gluten), Soy (in berbere spice mix)
Ingredients
- 2 cups teff flour
- 3 cups water
- 1 tablespoon salt
- 2 cups chickpeas, soaked overnight and drained
- 4 cups water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons berbere spice mix
- 1 cup tomato paste
- 1/2 cup water, as needed
- 1/4 cup lemon juice
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine teff flour and water, and let it sit for at least 30 minutes to create the batter. Add salt and whisk until smooth.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until translucent.
- Stir in berbere spice mix, tomato paste, and soaked chickpeas. Pour 4 cups of water into the mixture and bring it to a boil. Reduce heat and let it simmer for 25 30 minutes or until chickpeas are tender. Add water as needed to maintain consistency.
- In another pan, pour a thin layer of injera batter, cook on both sides for about 1 minute each side over medium heat. Repeat the process until all the batter is used up.
- Serve the injera pancakes alongside the shiro and garnish with fresh cilantro. Enjoy your flavorful Ethiopian snack!
Chef’s Insight
The secret to perfect injera lies in the batter's consistency. A smooth, well-mixed batter ensures fluffy pancakes that complement the rich flavors of the shiro stew.
Notes
Serve with additional shiro for dipping if desired.