Shiro (Ethiopian Spiced Chickpea or Lentil Stew)

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup shiro powder (chickpea or lentil flour)
• 4 cups vegetable broth or water
• 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Fresh parsley or cilantro, chopped, for garnish

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion to the pot and sauté until translucent and slightly browned.
3. Add the minced garlic to the pot and sauté for an additional minute until fragrant.
4. Sprinkle the berbere spice blend, ground cumin, ground turmeric, salt, and black pepper over the onions and garlic. Stir well to coat the ingredients with the spices.
5. Add the shiro powder to the pot and stir it into the onion and spice mixture.
6. Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming.
7. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20–25 minutes, stirring occasionally. The stew will thicken and develop a rich flavor.
8. Taste and adjust the seasoning with salt and pepper if needed.
9. Remove the pot from the heat and let the shiro rest for a few minutes before serving.
10. Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping.