If using only chickpea flour (shiro): whisk 1 cup shiro with 2 cups cool water until smooth and lump-free. If using part dried split peas for body, pre-rinse them and set aside.

In a medium bowl, mix the tomato paste into the stock so it’s well combined and set aside.

Aromatics & Spice Base (Niter Kibbeh style)

Heat 4 tablespoons oil or niter kibbeh in a medium Dutch oven or heavy saucepan over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent and beginning to brown at the edges, about 8–10 minutes.

Add the minced garlic and ginger and cook, stirring, for 1–2 minutes until fragrant but not browned.

Lower the heat slightly, add 2 tablespoons berbere, 1/2 teaspoon turmeric, and 1/2 teaspoon ground coriander. Stir to coat the aromatics and bloom the spices for about 1 minute. If the pan looks dry, add 1 tablespoon water or oil to prevent burning.

Pour in the stock/tomato mixture and bring to a gentle simmer, scraping any browned bits from the bottom of the pan.

Combine & Slow Cook

Slowly whisk the shiro slurry (or add blended cooked chickpeas if using) into the simmering spiced stock, stirring constantly to avoid lumps.

Add the optional yellow split peas if using. Bring the mixture to a gentle simmer, then reduce heat to low.

Cover partially and cook, stirring every 5–10 minutes, until thick, silky and the split peas (if added) are tender, 20–30 minutes total. If the stew becomes too thick, add up to 1/2 cup extra water or stock to reach desired creamy consistency.

Taste and season with 1 teaspoon salt (adjust to taste) and 1/4 teaspoon freshly ground black pepper. If the shiro tastes flat, add 1 tablespoon lemon juice to brighten.

Finishing & Garnish

Simmer uncovered on low for 2–3 minutes to let flavors meld and the surface thicken slightly.

Stir in chopped cilantro or parsley and adjust seasoning one last time.

Spoon into bowls, drizzle with 1 tablespoon olive oil or melted niter kibbeh if using, and sprinkle a little extra berbere or paprika if desired. Serve hot with injera, flatbread, or steamed rice.