Shiro Wot

Chickpeas; drained and rinsed. Tossed with 2 T. coconut oil and roasted for 15 minutes at 350.

Chickpeas; drained and rinsed. Tossed with 2 T. coconut oil and roasted for 15 minutes at 350.

2 Onions 2 T. garlic, minced 2 T. butter (can use coconut oil) I these veggies in the pan, with the lid on for about 25 minutes to get them soft and caramlized.

2 Onions
2 T. garlic, minced
2 T. butter (can use coconut oil)
I these veggies in the pan, with the lid on for about 25 minutes to get them soft and caramlized.

6 T. Berbere 2 tsp. sea salt

6 T. Berbere
2 tsp. sea salt

1 qt. chicken broth 4 c. water

1 qt. chicken broth
4 c. water

5 potatoes, peeled and cubed

5 potatoes, peeled and cubed

Added in the roasted chickpeas

Added in the roasted chickpeas

Placed it all in my crockpot on high for about 3 hours, until potatoes were soft and stew had thickened.

Placed it all in my crockpot on high for about 3 hours, until potatoes were soft and stew had thickened.

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.