Entree: Eritrea – Central Culinary Region – ሺሮ ➤ Shiro (Thick, seasoned stew made from powdered chickpeas or broad beans, simmered with berbere and aromatics and served with injera or flatbread)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 cup (120 g) shiro powder (coarsely ground chickpea or broad bean flour) or chickpea flour
- 3 tbsp (45 ml) niter kibbeh (spiced clarified butter) or 3 tbsp (45 ml) vegetable oil for a vegan version
- 1 medium yellow onion, approx. 6 oz (170 g), finely chopped
- 3 garlic cloves, minced
- 1 tbsp (8 g) berbere spice blend (adjust to taste)
- 1 tbsp (15 g) tomato paste
- 3 cups (720 ml) water or low-sodium vegetable/chicken broth
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Injera or flatbread for serving (store-bought or homemade)

Instructions

1. Heat 3 tbsp (45 ml) niter kibbeh or vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 6–8 minutes.
2. Add minced garlic and 1 tbsp (8 g) berbere and cook 1 minute until fragrant. Stir in 1 tbsp (15 g) tomato paste and cook 1–2 minutes to deepen flavor.
3. Pour in 3 cups (720 ml) water or broth and bring to a gentle simmer. Whisk in 1 cup (120 g) shiro powder slowly, adding a little at a time to avoid lumps and stirring continuously until smooth.
4. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 8–12 minutes. If the stew becomes too thick, add a splash of water or broth to reach desired consistency.
5. Stir in 1 tsp (6 g) salt and 1/4 tsp (1 g) black pepper, then finish with 1 tbsp (15 ml) lemon juice if using and a small knob extra niter kibbeh for gloss and flavor.
6. Serve hot in bowls with injera or flatbread on the side, using the bread to scoop up the shiro.