Shiro (Ethiopian Spiced Chickpea or Lentil Stew)
Shiro is a flavorful Ethiopian stew made with spiced chickpea or lentil flour. It is a popular vegetarian dish that is rich in protein and aromatic spices. Shiro has a thick and creamy consistency, making it perfect for scooping up with injera, the traditional Ethiopian flatbread. This delicious stew is easy to make and full of comforting flavors.
Source and licence
"Shiro (Ethiopian Spiced Chickpea or Lentil Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Shiro_(Ethiopian_Spiced_Chickpea_or_Lentil_Stew), revision 4518683), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Shiro_(Ethiopian_Spiced_Chickpea_or_Lentil_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518683
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup shiro powder (chickpea or lentil flour)
- 4 cups vegetable broth or water
- 1 tablespoon berbere spice blend
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Fresh parsley or cilantro, chopped, for garnish
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion to the pot and sauté until translucent and slightly browned.
- Add the minced garlic to the pot and sauté for an additional minute until fragrant.
- 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.
- Add the shiro powder to the pot and stir it into the onion and spice mixture.
- Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming.
- 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.
- Taste and adjust the seasoning with salt and pepper if needed.
- Remove the pot from the heat and let the shiro rest for a few minutes before serving.
- Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping.