Silky Chickpea Stew (Shiro)
Ethiopian chickpea flour stew with ginger, garlic, and chili heat. Creamy, savory, and ready in 25 minutes—serve with injera or flatbread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 1 cup chickpea flour (besan)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tsp hot pepper (or cayenne powder)
- 2 tbsp tomato paste
- 2.5 cups water
Instructions
- 1
Heat olive oil in a large pot over medium. Add diced onion and sauté until soft and translucent, about 4 minutes.
- 2
Add minced garlic and ginger, stir constantly for 60 seconds until fragrant. Add tomato paste and stir to combine.
- 3
Whisk chickpea flour with 1 cup water until smooth with no lumps. Pour the slurry slowly into the pot, stirring constantly.
- 4
Add remaining 1.5 cups water and hot pepper. Bring to a gentle simmer, stirring frequently to prevent lumps.
- 5
Simmer for 8–10 minutes, stirring often, until the stew thickens and darkens to a deep golden-brown. Taste and adjust salt and spice.
- 6
Transfer to a serving platter. Make a shallow well in the center, drizzle with olive oil. Serve hot with injera or flatbread.
Tools you’ll need
- large pot (3+ quart)
- whisk
- wooden spoon or silicone spatula
- measuring cups and spoons
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