Shiro: spiced Ethiopian chickpea stew with teff and kale

Ingredients

For 1 serving

• Chickpea flour60 g
• Teff45 g
• Onion80 g
• Garlic2 cloves
• Tomatoes100 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Ground ginger1 pinch
• Tuscan kale120 g
• Extra virgin olive oil12 g
• Saltto taste

In season: October – March

Method

1. Rinse the teff, put it in a small pan with about four times its volume of water and a pinch of salt, bring to the boil, cover and cook over low heat for 15 minutes, until it has absorbed the water.
2. Meanwhile chop the onion and garlic and dice the tomatoes. Heat most of the oil in a casserole over medium heat and fry the onion, garlic and tomato with the paprika, chilli and ginger for 5 minutes, until the tomato breaks down.
3. Pour in about two glasses of water, bring to the boil and sprinkle in the chickpea flour, whisking constantly to avoid lumps. Salt and cook over low heat for 10 minutes, stirring, until thick and glossy; add hot water if it gets too thick.
4. Meanwhile strip the central rib from the cavolo nero, cut the leaves into thin strips and sauté them in the remaining oil over medium heat with a pinch of salt for 4–5 minutes, until tender.
5. Serve the shiro hot with the teff and the cavolo nero.