Shiro

Name: Shiro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups chickpea flour; 4 cups water; 1 medium onion, finely chopped; 1 tbsp fresh ginger, minced; 3 garlic cloves, minced; 1 tsp berbere spice blend; 2 tbsp niter kibbeh (spiced clarified butter); 1/2 tsp salt

Creamy Ethiopian chickpea flour paste stew, mildly spiced with ginger and served with injera. Comfort food at its finest.

35 minEasyServes 4280 cal/serving

EthiopianDinnerStovetopVegetarianGluten-Free

Ingredients

2 cups chickpea flour
4 cups water
1 medium onion, finely chopped
1 tbsp fresh ginger, minced
3 garlic cloves, minced
1 tsp berbere spice blend
2 tbsp niter kibbeh (spiced clarified butter)
1/2 tsp salt

Instructions

1

Heat 2 tbsp niter kibbeh (spiced clarified butter) in a large pot over medium heat.
2

Add 1 medium finely chopped onion and cook for 3 minutes until fragrant.
3

Stir in 1 tbsp minced fresh ginger and 3 minced garlic cloves, cook 1 minute more.
4

In a bowl, whisk 2 cups chickpea flour with 1/2 cup water until smooth to remove lumps.
5

Gradually add this mixture to the pot, stirring constantly.
6

Add remaining water slowly while stirring to create a smooth, creamy consistency.
7

Add 1 tsp berbere spice blend and 1/2 tsp salt, and stir well.
8

Reduce heat to medium-low and simmer for 15 minutes, stirring frequently, until thick and creamy.

Questions

Can I make Shiro dairy-free?

Yes. The dairy in this entry is 2 tbsp niter kibbeh (spiced clarified butter). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Shiro keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Shiro?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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