Chickpea Shiro Stew
A creamy, nutty Ethiopian chickpea flour stew served with injera or flatbread. Ready in under 10 minutes — no slow simmering required.
- Total time
- 10 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
Ingredients
- ¾ cup chickpea flour (besan)
- 3 cups water
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp berbere spice blend
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add onion and cook, stirring often, until soft and translucent, about 3 minutes.
- 3
Stir in garlic, ginger, and berbere; cook until fragrant, about 30 seconds.
- 4
Whisk chickpea flour with 1 cup water until smooth, then pour into the skillet.
- 5
Add remaining 2 cups water, stirring constantly to break up lumps. Bring to a simmer.
- 6
Cook, stirring frequently, until the stew thickens and loses any raw flour taste, about 4 minutes. Season with salt and pepper.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- whisk
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