Shiro (creamy Ethiopian Chickpea Curry)
Shiro is a popular Ethiopian dish made with ground chickpeas and a flavorful blend of spices. This creamy and aromatic curry is a staple in Ethiopian cuisine, often enjoyed with injera, a traditional flatbread.
Ingredients
- 2 cups of finely ground chickpea flour
- 4 cups of water
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of berbere spice mix
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cardamom
- Salt to taste
Instructions
- In a bowl, mix the chickpea flour with 3 cups of water to form a smooth paste.
- In a large pot, heat the olive oil over medium heat and sauté the onions and garlic until soft and translucent.
- Add the berbere spice mix, ground ginger, and ground cardamom to the pot, and stir for 1-2 minutes to release the flavors.
- Pour in the chickpea paste and the remaining 1 cup of water, stirring continuously to prevent lumps from forming.
- Reduce the heat to low and let the shiro simmer for 15-20 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Season with salt to taste and serve hot with injera or rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 14g
Supplies
Large pot Bowl Stirring spoon
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Shiro is traditionally served with injera, a spongy flatbread, and can be accompanied by a variety of side dishes such as salad, vegetables, or additional stews.
Tips & tricks
For a richer flavor, you can add a dollop of vegan butter or ghee to the shiro before serving.
Cost
$10