Shiro Recipe

Name: Sebseb Ethiopian Restaurant and Bars Shiro Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cups chickpea (garbanzo) flour (shiro powder); 3 cups water (for slurry and cooking); 3 tbs vegetable oil (or niter kibbeh / clarified butter); 1 cups yellow onion, finely chopped; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tsp berbere spice blend; 1 tbs tomato paste; 1 tsp salt; 1 tsp ground black pepper; 0.5 cups water (extra to adjust consistency); 2 tbs chopped fresh cilantro or parsley; 2 to taste lemon wedges; 0.5 tsp extra berbere or chili flakes

Inspired by Sebseb Ethiopian Restaurant and Bar

Time35m

Serves4

Seasoned chickpea flour blend cooked into a thick sauce. Good source of protein.

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Ingredients

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Shiro Base

1 cups chickpea (garbanzo) flour (shiro powder)

3 cups water (for slurry and cooking)

3 tbs vegetable oil (or niter kibbeh / clarified butter)

1 cups yellow onion, finely chopped

3 cloves Garlic, minced

1 tsp fresh ginger, minced

1 tsp berbere spice blend

1 tbs tomato paste

1 tsp Celtic sea salt

1 tsp ground black pepper

1/2 cups water (extra to adjust consistency)

Garnish (optional)

2 tbs chopped fresh cilantro or parsley

2 to taste lemon wedges

1/2 tsp extra berbere or chili flakes

Method

Prepare Shiro Base

Make chickpea slurry

In a medium bowl, whisk together 1 cup chickpea flour with 1 cup of the cold water until smooth and free of lumps. Set aside.

Sauté aromatics

Heat 3 tablespoons of oil or niter kibbeh in a medium saucepan over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and ginger and cook for 30–45 seconds until fragrant, taking care not to burn them.

Add spices and tomato

Stir in 1 teaspoon berbere and 1 tablespoon tomato paste to the aromatics. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices bloom.

Combine slurry and simmer

Lower the heat to medium-low. Slowly whisk the chickpea slurry into the saucepan so it incorporates smoothly with the spiced oil and onions. Gradually add the remaining 2 cups of water while whisking (or pour in 1 cup at a time) to avoid lumps.

Cook to thicken

Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Simmer for 10–12 minutes until the shiro thickens to a creamy, sauce-like consistency. If it becomes too thick, whisk in up to 1/2 cup additional water until you reach the desired thickness.

Season

Stir in 1 teaspoon salt and 1 teaspoon ground black pepper. Taste and adjust seasoning—add more salt, berbere, or black pepper as desired.

Finish and Serve

If you used oil and want richer flavor, swirl in an extra 1/2 tablespoon niter kibbeh or butter off heat for gloss and depth.

Spoon the shiro into a serving bowl. Garnish with chopped cilantro or parsley, a sprinkle of extra berbere or chili flakes if you like heat, and lemon wedges to squeeze over individual portions.

Serve hot with injera, flatbread, rice, or steamed vegetables. Shiro will thicken as it cools — rewarm gently with a splash of water if needed before serving.