Ethiopian Shiro

Ingredients

• 200g chickpea flour (besan/shiro powder)
• 2 onions, finely chopped
• 5 garlic cloves
• 1 thumb ginger
• 3 tbsp berbere
• 2 tbsp tomato paste
• 4 tbsp oil (or niter kibbeh)
• 750ml water
• Salt

Instructions

1. Dry-cook the onions in a pot for 15 min until very dark; then add oil; cook 10 min more.
2. Add garlic, ginger, berbere and tomato paste; cook 3 min.
3. Whisk chickpea flour with cold water to a thin slurry (no lumps).
4. Pour into the pot whisking constantly.
5. Cook over medium-low heat 15-20 min, stirring often, until thick and creamy.
6. Adjust salt and consistency with water.

Serving suggestions

• Eat with injera; tear pieces and scoop.

Storage & reheating

Keeps 4 days; thickens further.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions