Shiro (Eritrean Chickpea Flour Stew)
Local name: ሽሮ
In short: A silky stew of spiced chickpea flour simmered with onion, garlic and tomato, the everyday fasting-day staple of Eritrea, scooped up with injera. It takes about 40 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Shiro is the dish Eritrean households fall back on every week, especially on Orthodox fasting days when meat and dairy are set aside. Ground roasted chickpeas, spiced with berbere and garlic, are whisked into a base of onion and tomato and simmered until silky. It is cheap, filling and ready in about 40 minutes. Some cooks serve it bubbling in a clay pot, with a drizzle of oil on top and injera for scooping.
Instructions
- Cook the onion in a dry wide pot over medium heat for 5 minutes, stirring, until it softens and loses its raw smell. Add 4 tablespoons of the oil, the garlic and ginger and cook for 3 minutes.
- Stir in the tomato, tomato paste and berbere. Cook for 5 minutes until the tomato has broken down and the oil begins to separate.
- Pour in the water and bring to a simmer. Slowly sprinkle in the shiro powder with one hand while whisking constantly with the other, so no lumps form.
- Reduce the heat to low and cook for 15 minutes, whisking every few minutes, until the stew is thick, smooth and glossy. Add a splash of water if it gets too thick to pour.
- Stir in the salt and the green chili, if using. Taste and adjust. Drizzle the remaining tablespoon of oil on top and serve hot with injera.
Tips
- No shiro powder? Use plain chickpea flour and add 1/2 tsp ground cumin and 1/2 tsp garlic powder along with the berbere. Toasting the flour in a dry pan for 3 minutes first gives a nuttier taste.
- If lumps form, blend the stew for a few seconds with a stick blender or press it through a sieve. It will smooth out.
Questions and answers
What is shiro made of?
Shiro is ground roasted chickpeas, often blended with spices such as berbere, garlic and ginger. Cooked with onion and tomato, it becomes a thick, creamy stew.
Is shiro vegan?
Yes, when made with oil as here. Some cooks use spiced butter on non-fasting days, so check if you are not cooking it yourself.
Can I freeze shiro?
Yes, for up to 2 months. It thickens as it cools, so thin it with a little water when reheating and whisk until smooth.
How long does it take to make Shiro (Eritrean Chickpea Flour Stew)?
About 40 min in total: 10 min of preparation and 30 min of cooking.
How many calories are in Shiro (Eritrean Chickpea Flour Stew)?
About 300 kcal per serving, with 6 g of protein, 25 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
