Name: Yeshiro Wot Bet Ayib Chickpea Stew With Cottage Cheese
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 2 cups dried chickpeas; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon berbere spice blend; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 cup vegetable broth; 1 cup chunky cottage cheese; Salt and pepper to taste; Fresh cilantro leaves for garnish; Injera or crusty bread for serving

Instructions

Rinse the dried chickpeas thoroughly under cold water, then soak them in a large bowl with enough water to cover them completely. Allow the chickpeas to soak overnight or for at least 8 hours to soften.
Once the chickpeas are soaked, drain and rinse them again. Set aside.
In a large pot over medium heat, sauté the chopped onion until it becomes translucent and slightly caramelized. Add the minced garlic and continue to cook for another minute until fragrant.
Stir in the berbere spice blend, turmeric, cumin, and coriander, coating the onions and garlic with the aromatic spices. Allow the spices to toast for a minute to develop their flavors.
Add the soaked chickpeas to the pot and pour in the vegetable broth. Bring the stew to a gentle simmer, then cover the pot with a lid and let it cook for about 1.5 to 2 hours, or until the chickpeas are tender and cooked through.
Once the chickpeas are cooked to your desired tenderness, gently fold in the chunky cottage cheese, stirring until it is well incorporated and slightly melted into the stew.
Season the Yeshiro Wot Bet Ayib with salt and pepper to taste, adjusting the seasoning as needed.
Serve the chickpea stew hot, garnished with fresh cilantro leaves for a burst of freshness. Enjoy this comforting dish with injera or crusty bread to soak up the flavors and textures of the stew.

Ingredients

Instructions

Nutrition Facts

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