How to make Ethiopian chickpea stew

If comfort had a flavour, it might just taste like shiro, Ethiopia’s velvety, spicy chickpea stew that is as nourishing as it is boldly flavourful.

Rooted in tradition and loved across generations, shiro is a plant-based hero that brings together simplicity, depth, and centuries of East African culinary wisdom.

Made from ground roasted chickpeas, known as shiro flour, the stew is simmered in a deeply spiced onion-tomato base. The result is a thick, creamy, and protein-rich dish with a vibrant red hue and unmistakable aroma.

In Ethiopia and Eritrea, shiro is more than just a meal; it is a cultural staple, offering vital nourishment, rich taste, and everyday comfort.

At its heart is the iconic berbere spice blend, a fiery mix of chilli, paprika, fenugreek, garlic, ginger, and other aromatics, combined with garlic, onions, and sometimes tomato paste, depending on the region. The key ingredient, shiro powder, is widely available in Ethiopia and Eritrea.

Traditionally, shiro is served bubbling hot, poured over injera, the spongy fermented flatbread that is a hallmark of Ethiopian cuisine.

It is often accompanied by cooked greens or lentils, forming a nourishing, balanced plate that is especially popular during religious fasting seasons due to its entirely vegan ingredients.

But shiro’s appeal stretches beyond tradition; modern cooks have found creative ways to enjoy it by spreading it in a thick layer on sourdough toast rubbed with garlic, topped with slices of fresh tomato and a fried egg.

Ingredients:

½ cup shiro powder (store-bought or homemade roasted chickpea flour)

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste (or 1 fresh tomato, blended)

1–2 teaspoons berbere spice blend (adjust to taste)

2–3 tablespoons oil (traditionally nite kibbeh or vegetable oil)

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2 cups warm water (or more as needed)

Salt, to taste

Optional: Jalapeno or green chilli for heat, chopped cilantro for garnish

Steps to follow

Step 1

Heat oil in a saucepan over medium heat, then add the chopped onions and cook slowly until soft and golden, for about 7 to 10 minutes. Add the garlic and stir for another minute.

Step 2

Stir in the tomato paste and berbere, then cook for 2 to 3 minutes until the mixture thickens and darkens slightly, releasing a rich aroma.

Step 3

In a bowl, whisk in the shiro powder and a cup of warm water, stirring constantly to prevent lumps, like cooking porridge. Add more water until you reach a thick but pourable consistency, then add it to the pan.

Step 4

Reduce the heat to low and let simmer for 10 to 15 minutes, stirring occasionally. The stew should become smooth, creamy, and slightly thickened.

Step 5

Add salt to taste, then serve hot with warm injera, rice, or flatbread. Garnish with fresh chillies or herbs, as desired.

You can include spinach or kachumbari with guacamole for added depth.

Enjoy with friends and family!