Shiro
ሽሮAlso known as Shiro wot, ground chickpea stew · Both
Shiro is milled, spiced legume flour, usually chickpea blended with fava and split peas, whisked into a smooth stew. It is fast, filling, and endlessly comforting, the dish people make on a weeknight and crave when they are far from home. Made with oil it is vegan and fasting-friendly; made rich with niter kibbeh and served bubbling in a clay pot, it becomes tegabino.
Method
- 1
Have hot water ready in a kettle. Adding cold water later is the fastest way to get lumps.
- 2
In a saucepan over medium heat, cook the onion in 2 tablespoons of niter kibbeh or oil, stirring, until very soft and starting to brown, about 8 to 10 minutes. For the smoothest shiro, let the onion almost melt away.
- 3
Add the garlic and, if your powder is unseasoned, the berbere. Cook 1 to 2 minutes until fragrant and no longer raw-smelling, adding a splash of water so it does not scorch. Stir in the tomato if using and cook until pulpy.
- 4
Turn the heat to medium-low. Sprinkle the shiro powder into the pot a little at a time while whisking constantly, so it hydrates without clumping.
- 5
Now pour in the hot water in a thin stream, whisking hard the whole time, until it is completely smooth and about the thickness of a loose gravy. Start with 3 cups; you can always add more.
- 6
Bring it to a gentle bubble. It will pop and spit like a mud pot, so keep the heat moderate and keep stirring. Cover partway and simmer, stirring often, for at least 15 minutes, and up to 30 for the silkiest texture and no raw-flour taste.
- 7
It is done when the raw bean smell is gone, it coats the back of a spoon, and little beads of oil rise to the surface. Whisk in more hot water if it gets too thick.
- 8
Finish with the last spoonful of niter kibbeh for gloss and, if you like, a slit green chili laid on top. Serve bubbling hot, right away.
Cook's notes
- Store-bought shiro powder is usually already spiced. Taste before adding berbere so you do not double up and overpower it.
- Tegabino is just shiro made thick and rich with extra niter kibbeh and served bubbling in a small clay pot. Use less water and finish with more butter.
Common questions
My shiro turned out lumpy, what happened?+
The flour went in too fast, or the water was cold. Whisk hard, and next time sift the powder in gradually and use hot water. A stick blender can rescue a lumpy pot.
Can I use plain chickpea flour (besan) instead of shiro powder?+
In a pinch, but it tastes flatter. Real shiro powder blends chickpea with fava and split peas and spices, which is where a lot of the flavor lives. If you use besan, add berbere and a little garlic and onion powder.
More stews (wot)
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