Shiro (ሽሮ)
Ingredients:
1 cup ground chickpeas (also known as chickpea flour or besan)
1 large onion, finely chopped
3 cloves garlic, minced
2 tbsps. niter kibbeh (Ethiopian spiced clarified butter) or vegetable oil
2 tbsps. berbere spice (Ethiopian spice blend)
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric powder
Salt, to taste
3 cups vegetable or chicken broth
Chopped fresh cilantro or parsley, for garnish
Type:
Directions
1. Heat the niter kibbeh or vegetable oil in a large pot or saucepan
over medium heat.
2. Add the chopped onions and sauté until they become translucent,
about 5-6 minutes.
3. Add the minced garlic to the pot and cook for an additional 1-2
minutes.
4. In a small bowl, combine the berbere spice, ground cumin, ground
coriander, turmeric powder, and salt.
5. Mix well.
6. Add the spice mixture to the pot and stir to coat the onions and
garlic.
7. Gradually add the ground chickpeas to the pot, stirring continuously
to prevent lumps from forming.
8. Cook the chickpea mixture for 2-3 minutes, stirring constantly.
9. Slowly pour in the vegetable or chicken broth, stirring constantly to
incorporate it into the mixture.
10. Reduce the heat to low and simmer the Shiro for about 20-25
minutes, stirring occasionally, until it thickens to a stew-like
consistency.
11. Taste and adjust the seasoning with salt, if needed.
12. Remove the pot from heat and let the Shiro cool slightly.
13. Garnish with freshly chopped cilantro or parsley.
14. Serve the Shiro warm with injera (Ethiopian flatbread) or
rice.