Shiro
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.
A velvety Ethiopian chickpea flour stew seasoned with berbere and garlic, ready in under 30 minutes.
Nutrition per serving
Ingredients
base
aromatics
spice
fat
liquid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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