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Shiro
Ethiopian Spiced Chickpea Stew
A hearty and flavorful Ethiopian stew made from chickpea flour, spiced with berbere. Traditionally served as a fasting dish, it's known for its smooth texture and comforting warmth.
🧂 Ainekset
- 200 g Shiro powder (chickpea flour)(Ensure it's specifically shiro powder, which is often roasted and seasoned. If using plain chickpea flour, you may need to adjust seasonings.)
- 2 medium Red onions(Finely chopped.)
- 2 medium Tomatoes(Finely chopped or pureed.)
- 60 ml Vegetable oil(Or other neutral cooking oil.)
- 1 tablespoon Berbere spice blend(Adjust to taste. Berbere is a key Ethiopian spice mix.)
- 500 ml Water(Approximately, for mixing the shiro. May need more or less depending on desired consistency.)
- 2 cloves Garlic(Minced (optional, but recommended for added flavor).)
- to taste Salt
👨🍳 Ohjeet
- 1
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onions and sauté, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Continue cooking until they begin to turn golden brown and fragrant.
⏱️ 10-12 minutes - 2
Add the minced garlic (if using) and cook for another minute until fragrant. Stir in the chopped or pureed tomatoes and the berbere spice blend. Cook, stirring constantly, for about 5-7 minutes, allowing the tomatoes to break down and the spices to bloom, releasing their aroma. The mixture should become a thick, fragrant paste.
⏱️ 5-7 minutes - 3
In a separate bowl, whisk together the shiro powder and approximately 500ml of water until you achieve a smooth, lump-free batter. The consistency should be like thin pancake batter. Add more water if needed. This step is crucial for a smooth shiro.
⏱️ 5 minutes - 4
Gradually pour the shiro mixture into the pot with the onion-tomato base, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat (around 150°C / 300°F).
⏱️ 2 minutes - 5
Reduce the heat to low (around 130°C / 265°F), cover the pot partially, and let the shiro simmer gently. Stir frequently to prevent sticking and ensure even cooking. The stew will gradually thicken. Continue simmering for at least 15-20 minutes, or until the shiro has reached your desired thick, creamy consistency and the raw chickpea flour taste has cooked out. You should see oil starting to separate slightly around the edges.
⏱️ 15-20 minutes - 6
Taste and season with salt as needed. Serve hot with injera (Ethiopian sourdough flatbread) or rice.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓Shiro is a staple in Ethiopian cuisine and is often prepared during fasting periods when animal products are avoided.
- ✓The key to a smooth shiro is thorough whisking of the shiro powder with water to eliminate lumps.
- ✓Adjust the amount of berbere to control the spice level. For a milder version, use less berbere.
- ✓The stew thickens considerably as it cools, so aim for a slightly looser consistency than you might prefer when serving.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a richer flavor, some recipes include a small amount of niter kibbeh (spiced clarified butter) in addition to or instead of some oil, though this makes it non-vegan.
- Tegabino is a variation where the shiro is served in a clay pot with a raw egg cracked into the center and cooked by the residual heat of the stew.