Shiro With Hot Clay Pot Recipe

Prepare aromatics

Peel and finely chop the onion. Mince the garlic and ginger. Dice the tomato if using fresh.

Sweat onion

Heat 3 tablespoons vegetable oil in a medium pot over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and starting to brown at the edges, about 7–9 minutes.

Add garlic, ginger and spices

Add the minced garlic and ginger and sauté 1 minute until fragrant. Stir in 2 teaspoons berbere and 1 teaspoon paprika and cook 30–45 seconds to bloom the spices. Add 1 tablespoon tomato paste and cook 1 minute, stirring to combine.

Add tomato and liquids

Add the diced tomato (or 1 cup canned crushed) and cook 3–4 minutes until it softens. Pour in 1 cup vegetable or chickpea broth (or 1 cup water) and bring to a gentle simmer.

Make shiro slurry

In a separate bowl, whisk 1 cup cold water with 1 cup chickpea flour until smooth and lump-free. This slurry prevents lumps when adding the flour to the hot pot.

Cook the shiro

Reduce heat to low. Slowly pour the chickpea flour slurry into the simmering pot in a thin stream while whisking constantly to incorporate. After all slurry is added, continue stirring frequently to prevent sticking. Add remaining 2 cups water gradually if the consistency is too thick — shiro should be a thick but spoonable stew (like heavy cream to yogurt consistency).

Simmer and season

Simmer gently, stirring frequently, for 8–12 minutes until the raw chickpea flavor is gone and the stew thickens. If it becomes too thick, add splashes of water. Stir in 1 teaspoon salt and 1 teaspoon fresh lemon juice, taste and adjust seasoning.

Finish

Stir in 2 tablespoons chopped cilantro or parsley. Keep warm while preparing the clay pot and salad.

Prepare clay pot

If using a clay pot (biga or earthenware) that can go on heat, preheat it on low for 5 minutes to warm slowly. Brush the bottom with 1 tablespoon neutral oil or butter to prevent sticking.

Transfer shiro

Carefully ladle the prepared shiro into the warmed clay pot. Smooth the surface with the back of a spoon.

Optional spicy oil drizzle

In a small saucepan, warm 1 teaspoon oil with 1/2 teaspoon berbere for 30 seconds, then remove from heat. Drizzle the spiced oil over the surface of the shiro for an aromatic finish.

Serve

Place the hot clay pot on an insulated trivet or heatproof surface and carry to the table. The clay pot will keep the shiro warm and add a rustic presentation.

Make the salad dressing

In a small bowl whisk together 2 teaspoons olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Assemble salad

Combine 4 cups mixed salad greens, sliced tomato, cucumber and thinly sliced red onion in a bowl. Toss with the dressing just before serving.

Warm injera

If injera is at room temperature and you prefer it warm, wrap in a clean kitchen towel and steam briefly over a pot of simmering water for 2–3 minutes or microwave covered for 20–30 seconds.

Plate and serve

Place injera on a large communal platter or individual plates. Spoon hot shiro directly from the clay pot onto the injera or serve the clay pot in the center for dipping. Garnish the shiro with additional chopped cilantro and the spicy oil drizzle if used. Serve salad on the side.