Shiro (Ethiopian Chickpea Stew)

Ingredients

Method

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the chopped onion and 1/2 teaspoon salt, stir and cook until the onion is very soft and starting to brown at the edges.

   10 min
3. 3

   Add the minced garlic and ginger and cook, stirring, until fragrant.

   2 min
4. 4

   Stir in the berbere and tomato paste and toast them with the aromatics for about 30 seconds.

5. 5

   Add the crushed tomatoes and 1/2 cup of the water, bring to a low simmer and let the mixture meld.

   5 min
6. 6

   While the tomatoes simmer, whisk the chickpea flour with the remaining 1 cup water in a bowl until completely smooth and lump-free (this is the slurry).

   2 min
7. 7

   Reduce the heat to low and slowly pour the chickpea slurry into the saucepan in a steady stream, whisking constantly to prevent lumps.

8. 8

   Cook the stew over low heat, stirring frequently, until it thickens to a glossy, spoon-coating consistency and the raw flour taste disappears.

   Keep the heat low and stir often — shiro can scorch if left without stirring.

   8 min
9. 9

   Taste and add the remaining salt and lemon juice if using; simmer 1–2 minutes to marry the flavors.

   2 min
10. 10

    Remove from the heat and let rest 5 minutes; the stew will thicken a bit more as it cools.

    5 min
11. 11

    Serve hot with injera, rice, or flatbread and a drizzle of oil and extra berbere at the table.