How to Make the Perfect Shiro
Ethiopian · Easy · 30 min · 4 servings
Shiro is a smooth and creamy Ethiopian stew made from finely ground chickpea or broad bean flour simmered with onions, garlic, and berbere spice. It is a beloved everyday dish that is deeply satisfying, entirely vegan, and incredibly quick to prepare.
Why this recipe works
This Shiro recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups shiro powder spiced chickpea flour
- 2 medium white onions finely diced
- 4 cloves garlic minced
- 2 tbsp berbere spice blend
- 3 tbsp olive oil or niter kibbeh
- 3 cups water or light vegetable broth
Step by step instructions
Step 1: Saute the Aromatics
Heat the olive oil or niter kibbeh in a medium saucepan over medium heat. Add the diced onions and cook for 8 to 10 minutes until they are soft, translucent, and just beginning to turn golden. Add the minced garlic and cook for another 2 minutes until fragrant.
Step 2: Add Spice and Liquid
Stir the berbere spice blend into the onion mixture and cook for 1 minute. Pour in the water or vegetable broth gradually while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Step 3: Whisk in Shiro Powder
Gradually add the shiro powder to the simmering liquid in a slow steady stream while whisking continuously. This technique prevents lumps and ensures a silky smooth texture. Reduce heat to low and continue stirring frequently as the stew thickens.
Step 4: Simmer and Adjust
Allow the shiro to simmer on very low heat for 8 minutes, stirring every minute or two to prevent it from sticking to the bottom of the pan. Add small amounts of water if it becomes thicker than you prefer. Season with salt, drizzle with a little extra oil, and serve hot over injera.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shiro powder → finely ground roasted chickpea flour mixed with a teaspoon of garlic powder
- berbere spice blend → a combination of smoked paprika, cayenne, cumin, and coriander
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the shiro powder all at once which creates stubborn lumps that cannot be fully dissolved
- Cooking on high heat after adding the powder which causes it to stick and scorch on the bottom of the pan
Nutrition facts
Per serving: 310 calories, 14g protein, 38g carbs, 12g fat, 8g fiber.
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