Ethiopian Shiro Soup (Chickpea Flour Stew)

About This Recipe

Shiro is one of Ethiopia's most beloved everyday dishes, built almost entirely from shiro powder, a ground chickpea (or a mix of chickpea and other legume) flour seasoned with berbere spice before it's even cooked. Whisked into simmering water or stock with sauteed onion, garlic and ginger, the powder thickens quickly into a smooth, pourable stew with a deep reddish-brown color and warming, complex spice. Extremely quick to prepare once the shiro powder is on hand, this dish is a staple during Ethiopian Orthodox fasting periods and appears constantly on everyday tables, served with injera for scooping.

Ingredients

Serves 4

• 1 cupshiro powder (spiced chickpea flour)
• 3 tbspniter kibbeh or vegetable oil
• 1onion(finely diced)
• 3 clovesgarlic(minced)
• 1 tbspfresh ginger(minced)
• 1 tbspberbere spice blend(additional, to taste)
• 3.5 cupswater
• 1 tspsalt
• 1tomato(diced, optional)
• 2green chiles(sliced, for garnish)

Instructions

1. 1

   Cook the onion

   Heat niter kibbeh or oil in a pot and cook onion until softened and golden, about 8 minutes.

2. 2

   Bloom the aromatics

   Add garlic, ginger and extra berbere spice, cooking 2 minutes until fragrant.

3. 3

   Add tomato if using

   Stir in diced tomato and cook 3-4 minutes until softened.

4. 4

   Whisk in the shiro powder

   Gradually whisk the shiro powder into the water in a separate bowl until smooth and lump-free.

   Whisk the shiro powder into water separately before adding it to the pot — adding the dry powder directly to hot liquid causes stubborn lumps.

5. 5

   Combine and simmer

   Pour the shiro mixture into the pot, add salt, and simmer, stirring frequently, 10-12 minutes until thick and smooth.

6. 6

   Serve

   Garnish with sliced green chiles and serve hot with injera or bread.

Variations

• •

  Adding a splash of tomato paste instead of fresh tomato gives a deeper color and flavor.

• •

  Some versions include small pieces of meat for a heartier, non-fasting variation (shiro be siga).

• •

  A thinner consistency can be achieved by adding a bit more water for a soupier texture.

Storage

Refrigerate up to 4 days in an airtight container; the stew thickens considerably as it cools, so thin with water when reheating.

Frequently Asked Questions