Shiro (Ethiopian Chickpea Stew)

Ethiopia • Regional Dish • Stew

Shiro (Ethiopian Chickpea Stew)

Shiro turns chickpea flour, berbere and slow-cooked onions into a silky Ethiopian stew made for warm injera and shared meals.

Servings6
Prep Time10 min
Cook Time35 min
DifficultyEasy
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Instructions

  1. Place the chickpea flour in a dry skillet over medium-low heat. Toast for 4–5 minutes, stirring constantly, until it smells nutty and deepens slightly in color. Do not let it brown heavily. If using prepared Ethiopian shiro powder, skip the toasting unless the powder smells raw.
  2. Transfer the toasted chickpea flour to a bowl. Whisk in 1 tablespoon berbere, the garlic powder, cumin and cardamom if using plain chickpea flour. Set aside.
  3. Heat a heavy pot over medium heat. Add the onion with no fat and cook for 6–8 minutes, stirring often, until softened and slightly sweet. Add a splash of water if it starts to stick.
  4. Stir in the niter kibbeh, ghee or oil. Cook for 3–4 minutes, until the onion looks glossy and deeper in color.
  5. Add the garlic, ginger, tomato paste, chopped tomato and remaining 1 tablespoon berbere. Cook for 2–3 minutes, stirring often, until the mixture thickens and smells rich.
  6. Slowly whisk in 3 cups warm water or stock, making sure there are no onion clumps stuck to the bottom of the pot.
  7. Reduce the heat to medium-low. Sprinkle in the chickpea flour mixture gradually with one hand while whisking constantly with the other. This is the moment where Shiro either turns silky or becomes chickpea cement, so go slowly.
  8. Add the salt and green chile, if using. Simmer gently for 15–20 minutes, stirring often, until the stew thickens into a smooth, pourable, creamy texture. Add the remaining 1/2 cup water or more as needed if it becomes too thick.
  9. Taste and adjust the salt and berbere. Remove the whole chile if you prefer less heat.
  10. Finish with lemon juice if the stew tastes heavy, then serve warm with injera.

Cultural Context

Shiro is a beloved staple in Ethiopian and Eritrean cooking, especially during fasting periods when meals often avoid meat and dairy. It’s simple, nourishing and built from pantry ingredients, but it has far more depth than “quick stew” suggests. The key is shiro powder, usually made from ground chickpeas or broad beans mixed with spices. Simmer it with onions, berbere and fat or oil, and it turns silky, rich and ready for injera. Shiro often joins lentils, greens and vegetable stews on a shared platter. Humble food, serious staying power. Basically, the quiet overachiever of the table.

Fun Fact

Shiro can be thick or loose depending on the cook, region and occasion. Some versions are served as a pourable stew, while others are richer and denser. Either way, injera is the natural partner because it catches every bit of the spiced sauce.

Cook’s Tip

Prepared Ethiopian shiro powder already contains chickpea or legume flour with spices, so it usually needs less added berbere and seasoning. If using plain chickpea flour, the extra spices help bring it closer to the flavor of traditional shiro powder.

Shiro should be smooth, glossy and spoonable, not stiff like hummus. Add warm water a little at a time as it cooks, if the stew thickens too quickly. Neutral oil keeps the dish vegan, while niter kibbeh or ghee gives it a richer, more aromatic flavor.

Trivia

In Ethiopian Orthodox fasting traditions, plant-based dishes play a major role. Stews made with lentils, chickpeas, split peas and vegetables help create generous meals without meat, eggs or dairy.

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