Vegetarian Habesha Recipe : Shiro

Shiro

Habesha Vegetarian Dish

Two months, out of our thirteen month Ethiopian calendar, are spent fasting. It is said that as a group of people Habesha people have the strictest schedule of fasting compared to others, 180 days per year! Our fasting rules tell us that when we break fast at 3pm, we can must eat a diet that constitutes as vegetarian or vegan.
Shiro Wot is a popular wot (stew) that we eat during these fasting periods, the longest of which is Abiy Tsom (lent) lasting 55 days (almost 2 months). I personally eat it with all my Habesha meals. Spicy, buttery and loved by even meat eaters!

I am Meron

Hi I am Meron, an American-Eritrean living in Alabama. Hermon, our lead partner at Eri2Eri.com, asked if I could start a blog spotlighting two of my passions: my love of our Habesha culture and my love for our Eritrean cuisine!

I was born in Asmara, Eritrea and at about 5 years old my family and I moved to the USA. I have lived most of my life in the US, but as a five year old Eritrean immigrant I was able to hold on to some beautiful memories of home, especially of my grandmother, my äbay. My äbay, who loves cook and teach me her traditional Habesha recipes, will be a recurring theme in my blogs. She was the matriarch of our family back home and top chef in our Habesha kitchen!

Cooking Shiro with Meron

Shiro is a popular vegetarian dish in Ethiopian cuisine (it’s both vegetarian and gluten-free!). It’s a stew or curry made with ground dried chickpeas and a variety of spices. The chickpeas add a lovely texture and a nutty taste to the stew. It has the consistency of a thickened pureed broth and is very smooth and spreadable.

The classic Ethiopian ingredients that enhance the Shiro are Berbere spice (a chili powder-based spice blend), Niter Kibbeh (Ethiopian spiced clarified butter—a vital ingredient in my opinion), onions, tomatoes, and garlic. The art of this dish is having these ingredients to sing in the right harmony.

Authormeron haileDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 ½ cup oil
 ½ cup Chick Pea Flour
 2 Medium Onions
 1 Roma Tomatoe
 4 Cloves of garlic
 2 tbsp Niterr Kibbeh (Optional)
 2 cups Water
 3 tbsp Berbere Spice
 1 tsp Garlic powder
 1 tsp Salt
 1 Chopped Jalapeno
1

Preheat a heavy-bottomed stockpot over medium-high heat. In a dry pan, add the pureed onions and cook until they are dry and starting to take on color, around 4-5 minutes. Combine the oil and berbere spice in a mixing bowl. Cook, stirring occasionally, for 1-2 minutes, or until fragrant.

2

Next add tomato and chopped garlic. Saute for 2-3 minutes more

3

Half of the chickpea flour should now be whisked in. Start adding around 1 cup of water at a time. In a separate bowl, whisk together the remaining chickpea flour and 1 cup of water. Whisk the mixture until it is fully smooth. If you want your shiro to be a little thinner, add the remaining 12 cup of water.

4

Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.

5

Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.

6

Garnish with jalepeno, if desired.

7

Serve with fresh injera.

Nutrition Facts

Amount Per Serving
Calories 312Calories from Fat 245
% Daily Value *
Total Fat 27g42%
Saturated Fat 2.2g12%
Trans Fat 0.7g
Cholesterol 0mg
Sodium 540mg23%
Potassium 352mg11%
Total Carbohydrate 15g5%
Dietary Fiber 4.4g18%
Sugars 4.6g
Protein 4.1g9%

Vitamin A 43%
Vitamin C 13%
Calcium 3.2%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup oil
 ½ cup Chick Pea Flour
 2 Medium Onions
 1 Roma Tomatoe
 4 Cloves of garlic
 2 tbsp Niterr Kibbeh (Optional)
 2 cups Water
 3 tbsp Berbere Spice
 1 tsp Garlic powder
 1 tsp Salt
 1 Chopped Jalapeno

Directions

1

Preheat a heavy-bottomed stockpot over medium-high heat. In a dry pan, add the pureed onions and cook until they are dry and starting to take on color, around 4-5 minutes. Combine the oil and berbere spice in a mixing bowl. Cook, stirring occasionally, for 1-2 minutes, or until fragrant.

2

Next add tomato and chopped garlic. Saute for 2-3 minutes more

3

Half of the chickpea flour should now be whisked in. Start adding around 1 cup of water at a time. In a separate bowl, whisk together the remaining chickpea flour and 1 cup of water. Whisk the mixture until it is fully smooth. If you want your shiro to be a little thinner, add the remaining 12 cup of water.

4

Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.

5

Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.

6

Garnish with jalepeno, if desired.

7

Serve with fresh injera.

Vegetarian Habesha Recipe : Shiro

Related Articles

Responses

Your email address will not be published. Required fields are marked *