Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Ethiopian Shiro
A smooth, spiced chickpea flour stew with onion and berbere — humble, deeply savoury vegan comfort food.
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10 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 1 cup chickpea flour (besan)
- 2 onions, finely chopped
- 4 garlic cloves
- 1 tbsp berbere
- 3 tbsp oil
- 4 cups water
- Salt
- Chopped tomato to top
Instructions
- Cook the onions slowly in oil until soft, 15 minutes.
- Add the garlic and berbere.
- Whisk the chickpea flour into the water until smooth.
- Pour the mixture into the pan and whisk constantly until thick and bubbling, about 8 minutes.
- Season and top with chopped tomato.
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Tara’s tips
- Whisking prevents lumps as the flour cooks.
- Cook the onions properly — they're the soul of the dish.
Serving suggestions
- Serve hot with injera or flatbread.
Storage & reheating
Keeps 3 days; thickens, loosen with water.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Toast the flour?
Some cooks dry-toast it first for a deeper, nuttier flavour.
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