This creamy Ethiopian chickpea flour paste is a beloved comfort dish that's both rich and subtly spiced, perfect for tearing injera bread into and savoring every velvety bite. Shiro showcases the simplicity and elegance of Ethiopian cuisine, transforming humble chickpea flour into a luxurious, warming delicacy that's naturally vegetarian and incredibly satisfying.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
300 gchickpea flour
3 medium, finely choppedonions
4 pieces, mincedgarlic cloves
15 g, mincedginger
2 tablespoonsberbere spice blend
100 mlclarified butter or oil
500 mlwater or vegetable broth
1 teaspoonsalt
5 g, julienned for garnishfresh ginger root
Instructions
1PREPARE THE AROMATICS: Finely chop three medium onions and mince four garlic cloves and 15g of fresh ginger. The onions should be cut into small, uniform pieces so they cook evenly and distribute their sweetness throughout the dish. Keep the garlic and ginger separate, as they'll be added at different times to build layers of flavor.
2HEAT THE FAT: Pour 100ml of clarified butter or oil into a large, heavy-bottomed pan over medium heat. Once the butter melts and becomes fragrant, it should shimmer but not smoke—this typically takes about 2-3 minutes. The fat is crucial as it will carry the flavors and create the creamy texture characteristic of authentic shiro.
3SAUTÉ THE ONIONS: Add the chopped onions to the hot butter and stir constantly for 8-10 minutes until they become deeply golden and caramelized, developing a sweet, rich flavor. The onions should turn a deep amber color and become very soft, almost translucent. This caramelization is essential as it forms the flavor foundation of the entire dish—don't rush this step.
4BLOOM THE SPICES: Add the minced garlic and ginger to the caramelized onions and cook for 2-3 minutes, stirring continuously until fragrant. Then add 2 tablespoons of berbere spice blend and toast it in the fat for another minute. The berbere should become aromatic but not burnt—you're looking for a warm, complex spice fragrance that fills the kitchen. This blooming process activates the spices' essential oils and mellows any harsh edges.
5INCORPORATE THE FLOUR: Gradually add 300g of chickpea flour to the spiced mixture while stirring vigorously to prevent lumps from forming. Add the flour in three additions, stirring well between each addition for about 1-2 minutes per addition. The mixture should become thick and paste-like, with a consistency similar to wet sand. Be patient and thorough with stirring to ensure the flour is fully incorporated and evenly coated with the spiced fat.
6DEGLAZE AND SIMMER: Pour in 500ml of water or vegetable broth slowly while continuing to stir vigorously to avoid clumping. The mixture will initially look rough, but keep stirring—it will gradually transform into a smooth, creamy paste over 15-20 minutes of gentle simmering. Reduce the heat to medium-low and cook uncovered, stirring frequently every 2-3 minutes, until the shiro reaches a thick, pourable consistency that coats the back of a spoon. The raw chickpea flour taste should disappear, replaced by a deep, nutty flavor.
7SEASON AND FINISH: Add 1 teaspoon of salt and taste, adjusting as needed. The shiro should be creamy, rich, and smooth with no graininess or raw flour flavor. Transfer to a serving platter, create a shallow well in the center with the back of a spoon, and garnish with julienned fresh ginger or a drizzle of oil. Serve immediately while warm alongside injera bread for scooping and tearing.