Shiro is an Ethiopian stew made by cooking finely ground chickpeas with onions, berbere, garlic, and water until smooth and creamy. It is commonly served warm with injera, though bread or rice works too; recipes vary by region and household, and this version is a practical stovetop preparation using chickpea flour.
Ingredients
- 2 medium yellow onions, finely chopped (about 2 cups / 300 g)
- 3 tablespoons neutral oil (45 ml), such as canola or sunflower oil
- 1 tablespoon niter kibbeh (14 g), optional, in place of 1 tablespoon of the oil; it adds a buttery, spiced aroma
- 1 medium tomato, finely grated or chopped (about ½ cup / 100 g)
- 2 garlic cloves, finely minced (about 2 teaspoons / 6 g)
- 1½ tablespoons berbere (about 9 g), or less if your blend is especially hot
- 1 cup chickpea flour (about 120 g), also called gram flour or besan
- 4 cups water (950 ml), divided into 3 cups and 1 cup
- 1 teaspoon fine salt (6 g), plus more to taste
- 1 small green chile, thinly sliced (about 10 g), optional for serving
Instructions
- Prepare the ingredients. Finely chop the onions and garlic, and grate or chop the tomato. Measure the chickpea flour and berbere before you begin cooking. Chickpea flour thickens quickly once it meets hot liquid, so having the ingredients ready makes it easier to keep the stew smooth.
- Cook the onions, 8 minutes. Put the onions in a medium, heavy-bottomed saucepan over medium heat. Cook, stirring often, until softened and most of the liquid released by the onions has evaporated. If the pan becomes dry before the onions soften, lower the heat and stir frequently rather than letting the edges brown heavily. Shiro should have a gentle savory base, not a burnt-onion flavor.
- Add the fat and aromatics, 5 minutes. Stir in the oil and optional niter kibbeh, if using, and cook for 2 minutes. Add the tomato, garlic, and berbere. Stir for about 3 minutes, until the tomato begins to break down and the mixture smells fragrant. Keep the heat at medium or medium-low: berbere can scorch in a hot, dry pan and turn bitter. If the mixture sticks, add a spoonful of water and scrape the bottom.
- Make the chickpea slurry. While the tomato mixture cooks, whisk the chickpea flour with 1 cup (240 ml) of cool water in a bowl. Whisk until no dry pockets or large lumps remain. This small extra step is more reliable than tipping dry flour directly into the saucepan, where it can form stubborn clumps.
- Simmer the seasoned liquid, 8 minutes. Pour the remaining 3 cups (710 ml) water into the saucepan and add the salt. Stir well, scraping up any flavorful bits on the bottom. Bring the liquid to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally. It should bubble lightly rather than boil vigorously.
- Add the slurry and finish cooking, 9 minutes. Whisk the chickpea slurry once more, then pour it into the saucepan in a steady stream while stirring. Keep stirring until the stew is evenly combined and begins to thicken. Reduce the heat to low and cook for 9 minutes, stirring frequently and reaching along the base and corners of the pot to prevent sticking. The finished shiro should be smooth, thick enough to cling to a spoon, and gently bubbling. Taste and add salt or a little more berbere if needed. If it becomes thicker than you like, stir in hot water a few tablespoons at a time.
Tips
- Choose the right flour. Chickpea flour sold as besan or gram flour is a useful, widely available base. It is not the same as a seasoned Ethiopian shiro blend, which may include roasted pulses and spices. If you have prepared shiro powder, see the variation below and adjust the added berbere because blends differ.
- Control the heat of your berbere. Berbere blends vary in chile strength, salt, and spice balance. Start with 1 tablespoon if yours is unfamiliar or very hot, then taste near the end. A milder paprika-heavy blend may need the full 1½ tablespoons for a more pronounced spice flavor.
- Stir where it sticks first. Once the flour goes in, the bottom of the pot can catch before the surface looks thick. Use a sturdy spoon or whisk and scrape the base regularly; lower the heat if the stew spits or sticks. A heavy saucepan helps distribute heat evenly.
- Keep it smooth. Whisking the flour with cool water before adding it prevents most lumps. If a few remain, whisk firmly while the stew simmers. Avoid adding dry flour straight to the hot pot, and do not use a fast, hard boil to rush the thickening.
Serving Suggestions
Serve shiro hot in a shallow bowl or communal platter, with injera for scooping. Injera, a soft, tangy Ethiopian flatbread traditionally made from teff, is a classic accompaniment; pieces of it can be torn off and used to pick up the stew. If injera is not available, serve the shiro with another flatbread, pita, or plain rice. Rice is convenient, though it changes the meal from the familiar injera-and-stew combination.
For a simple meal, add a fresh side salad or cooked greens and let the shiro be the centerpiece. A little sliced green chile on top gives each person the option of extra heat. The stew is filling and quite flavorful, so a modest portion of a fresh, crisp side can balance its creamy texture. If serving a group, keep the shiro warm over very low heat and stir it occasionally; loosen it with a splash of hot water if it thickens while waiting.
Variations
Use prepared shiro powder: Replace the chickpea flour with 1 cup (about 120 g) of Ethiopian shiro powder. Many blends are already seasoned and may contain roasted chickpeas or other pulses. Begin with no extra berbere, or add just ½ teaspoon, then taste before adding more. Follow the same cool-water slurry method unless the package gives different directions. The finished stew will reflect the particular blend, so its color and spice level may differ from a version made with plain chickpea flour.
Make it vegan: This recipe is vegan when made with oil. Niter kibbeh, Ethiopian spiced clarified butter, is optional and adds a richer, buttery aroma; leave it out or use more neutral oil for a fully plant-based pot. The onions, chickpea flour, and berbere still give the stew its main character.
Adjust the texture: For a looser, more spoonable shiro, add hot water a little at a time after it has cooked. For a thicker stew, simmer it gently for a few extra minutes, stirring constantly. Bear in mind that it continues to thicken as it cools, so avoid reducing it too far while it is still on the stove.
Change the spice balance: Add less berbere for a milder pot, or serve extra berbere at the table rather than making the whole batch hotter. Some cooks include more garlic or use a different balance of oil and niter kibbeh. Those choices are easy to adapt, but introduce additional flavor gradually so the chickpea and onion base remains clear.
Storage and Reheating
Let leftover shiro cool until it is no longer steaming heavily, then transfer it to a covered, shallow container and refrigerate it within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. Because chickpea flour absorbs liquid as it sits, the chilled stew will be firmer than it was when freshly made; that change in texture is normal.
Reheat only the amount you plan to serve in a saucepan over low to medium-low heat. Add a few tablespoons of water, stir often, and continue adding small splashes until the shiro is creamy again. Heat leftovers to 165°F (74°C), stirring so the temperature is even throughout. You can also microwave an individual portion in a covered microwave-safe bowl, stirring partway through and adding water as needed; check that it is steaming hot throughout. Freeze extra portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as described; the texture may need extra water and thorough stirring.
Frequently Asked Questions
Is shiro always made with chickpea flour?
Not always. Shiro refers to a family of Ethiopian stews made with finely ground pulses, and prepared shiro blends can include roasted chickpeas or other legumes and seasonings. Plain chickpea flour is a practical base for this recipe, while the exact blend and seasoning vary.
Can I make shiro without berbere?
You can, but the flavor will be different. Berbere provides the familiar warm, aromatic chile-spice character. If it is unavailable, use a mix of paprika and a small pinch of cayenne along with ground coriander and cumin, if you have them. This is an approximation, not a direct match for the layered flavor of berbere.
Why did my shiro turn lumpy?
The most common reason is adding dry chickpea flour directly to hot liquid, or pouring in the slurry without stirring. Whisk the flour with cool water until smooth, whisk again just before using, and add it gradually while stirring the pot. Small lumps can often be smoothed out with a whisk as the stew simmers.
How do I know when the shiro is done?
After the slurry is added, cook it gently for 9 minutes, stirring often. It should lose the raw flour taste, become smooth, and thicken enough to coat a spoon. If it is still very thin, simmer a little longer while stirring; if it is too thick, loosen it with hot water.
Is shiro gluten-free?
Chickpeas and plain chickpea flour are naturally gluten-free, but check the label on the flour, berbere, and any prepared shiro powder for added ingredients or possible cross-contact. Serve it with a gluten-free accompaniment, such as rice, if needed. Injera is often made with teff, but recipes and products can include other grains, so check its ingredients too.
Related
- Ethiopian Recipes with Spices: Berbere Lentil Stew
- Ethiopian Recipes for Beginners: Misir Wot
- Ethiopian Tibs Recipe: Berbere-Spiced Beef Skillet
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