Shiro — Chickpea Flour Stew
Silky chickpea-flour stew, deeply spiced and comforting.
Shiro — Chickpea Flour Stew is a classic vegetarian Ethiopian recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are chickpea flour, onion and garlic. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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280
kcal
13g
Protein
30g
Carbs
12g
Fat
Ingredients
- chickpea flour1 cup
- onion1
- garlic2 cloves
- berbere1.5 tbsp
- oil3 tbsp
- water500 ml
Method
- 1Step 1 ~6 min
Soften onion and garlic in oil.
- 2Step 2 ~6 min
Stir in berbere; toast 1 min.
- 3Step 3 ~6 min
Whisk in chickpea flour with water in a steady stream.
- 4Step 4 ~6 min
Simmer 8 min until smooth and thickened.
Per-step times are approximate and based on the total cook time of 25 minutes.
Pro tips & common mistakes
- Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Shiro — Chickpea Flour Stew take to cook?
- From prep to plate, Shiro — Chickpea Flour Stew takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Shiro — Chickpea Flour Stew vegetarian?
- Yes — this version of Shiro — Chickpea Flour Stew is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Shiro — Chickpea Flour Stew?
- The headline ingredients are chickpea flour, onion, garlic. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Shiro — Chickpea Flour Stew?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Shiro — Chickpea Flour Stew?
- Shiro — Chickpea Flour Stew pairs naturally with classic ethiopian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.