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4 Serves
87 Mins
Finely dice the yellow onions and mince the garlic cloves using a chef's knife.
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SwissVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
139 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
849 mg / 4,700 mgSodium
1140 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
16 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onions to the pot and sauté until soft and translucent, then stir in the minced garlic and cook until fragrant.
Gradually whisk in the shiro powder (chickpea flour) and vegetable broth to ensure a smooth consistency without lumps.
Reduce the heat to low and simmer the stew, stirring occasionally to prevent sticking, for 30 minutes until the flour is fully cooked and the texture is thick and creamy.
Season the stew with salt and black pepper to taste, then serve hot.
8
g24
g7
g
Ethiopian
Thai