Chickpea and Potato Stew (Shiro Firfir Be'kosta)
Shiro Firfir Be'kosta is a traditional Eritrean stew made with chickpeas and potatoes. This hearty and flavorful dish is perfect for a comforting meal, and it's packed with protein and nutrients.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons berbere spice mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- Salt to taste
- 2 tablespoons olive oil
- 4 pieces injera bread, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until softened.
- Stir in the berbere spice mix, cumin, and paprika, and cook for 1-2 minutes to toast the spices.
- Add the soaked chickpeas, diced potatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chickpeas and potatoes are tender.
- Season with salt to taste.
- Serve the Shiro Firfir Be'kosta hot, with pieces of injera bread for scooping up the stew.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Stove
Serving suggestions
Serving suggestions: Serve the Shiro Firfir Be'kosta with a side of fresh salad or steamed vegetables.
Tips & tricks
Tips: Adjust the spiciness of the stew by adding more or less berbere spice mix according to your preference.
Cost
$10