JesseEatzA smooth, velvety chickpea stew that is a cornerstone of Ethiopian vegan cuisine, offering deep savory flavor and a comforting texture.
Finely dice the onion and mince the garlic. Measure out the shiro powder and water to have them ready for whisking.
In a medium pot, sauté the onions over medium heat with a splash of water or oil until they are soft and translucent.
Traditional shiro starts with dry-roasting the onions before adding oil.
Add the oil, garlic, and berbere spice. Sauté for another 2 minutes until the garlic is fragrant and the oil is infused with the spice.
Slowly whisk in the shiro powder and water together, stirring constantly to ensure no lumps form. The mixture should be smooth and liquid at first.
A wire whisk is your best friend here to get that velvety texture.
Reduce the heat to low and simmer the stew for about 15 minutes, stirring occasionally. The shiro will thicken into a creamy, smooth consistency. Adjust with more water if it becomes too thick.
Season with salt to taste and serve hot with fresh injera.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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