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Shiro Wat
— Mother recipe · ar de en es fr it ja pt ru zh
A legume and vegetable stew in a white sauce, typical of Ethiopian cuisine.
📷 Temesgen Woldezion; edited by Merhawie Woldezion — CC BY-SA 2.5 (Wikimedia Commons)
⏱️ 20 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 200g of soybeans
- 200g of chickpeas
- 100g of onion
- 100g of tomato
- 50g of zucchini
- 50g of bell pepper
- 50g of almonds
- 300ml of olive oil
- 1 tablespoon of cinnamon
- 1 tablespoon of cubeb pepper
- Salt to taste
- Water to boil the legumes
Method
- Boil the soybeans and chickpeas in water for 30 minutes, then drain and set aside.
- Heat the olive oil in a pan, add chopped onion and cook for 5 minutes.
- Add the chopped tomatoes, zucchini, and bell peppers, cook for 10 minutes.
- Add the ground almonds and spices, stir well.
- Add the boiled soybeans and chickpeas, add water to cover.
- Cook on low heat for 30 minutes, add salt to taste.
- Serve hot, accompanied by bread or injera.
The story
Shiro Wat is a traditional Ethiopian dish commonly found in the northern regions, where the use of legumes is widespread.
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