Shiro (Ethiopian Spiced Chickpea or Lentil Stew)
Shiro is a thick, smooth Ethiopian stew made from spiced chickpea or lentil flour, and it comes together in one pot with pantry staples. The flour does the work of thickening, so there is no soaking or long cooking of dried legumes. Berbere gives it warmth and heat that you can adjust to taste. Serve it with injera and tear off pieces to scoop it up.
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent and picks up a little brown color.
Stir in the minced garlic and cook for one more minute, until you can smell it.
Sprinkle the berbere, cumin, turmeric, salt and black pepper over the onion and garlic. Stir well so everything is coated in the spices.
Add the shiro powder and stir it into the onion and spice mixture until no dry patches remain.
Pour in the broth or water a little at a time, stirring constantly so lumps cannot form. The mixture should become smooth as the liquid goes in.
Bring the pot to a gentle boil, then turn the heat down to low. Simmer for about 20 to 25 minutes, stirring now and then, until the stew has thickened and the flavors have deepened.
Taste and add more salt and pepper if it needs it. Take the pot off the heat and let the shiro rest for a few minutes.
Garnish with chopped parsley or cilantro. Serve hot with injera or bread for scooping.
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