Ethiopian
Shiro (Ethiopian Spiced Chickpea or Lentil Stew)
A community recipe for Shiro (Ethiopian Spiced Chickpea or Lentil Stew), adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion finely chopped
- 3 cloves Garlic minced
- 1 cup Shiro Powder (Chickpea Or Lentil Flour)
- 4 cups Vegetable Broth or water
- 1 tablespoon Berbere Spice Blend
- 1 teaspoon Cumin
- ½ teaspoon Turmeric
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- As needed Parsley or cilantro, chopped, for garnish
Make it
Method
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion to the pot and sauté until translucent and slightly browned.
- 3
Add the minced garlic to the pot and sauté for an additional minute until fragrant.
- 4
Sprinkle the berbere spice blend, ground cumin, ground turmeric, salt, and black pepper over the onions and garlic. Stir well to coat the ingredients with the spices.
- 5
Add the shiro powder to the pot and stir it into the onion and spice mixture.
- 6
Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming.
- 7
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20–25 minutes, stirring occasionally. The stew will thicken and develop a rich flavor.
- 8
Taste and adjust the seasoning with salt and pepper if needed.
- 9
Remove the pot from the heat and let the shiro rest for a few minutes before serving.
- 10
Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping.
Source & rights
Where this recipe comes from
Adapted from “Shiro (Ethiopian Spiced Chickpea or Lentil Stew)” by Wikibooks contributors, revision 4518683, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.