Vegan Ethiopian Shiro
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Learn more →Ingredients
4 servings
For the spiced oil base
- 3 tbsp coconut oil or neutral vegetable oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp berbere spice blend
- 1 tsp ground turmeric
- ½ tsp ground cumin
For the stew
- 1 cup shiro powder (roasted chickpea flour)
- 3 cups water
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
For finishing
- 1 tbsp coconut oil or neutral vegetable oil
For serving
- injera or cooked rice, for serving (optional)
- fresh jalapeño or green chili, thinly sliced, for serving (optional)
Instructions
- 1
Heat 3 tbsp coconut oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the berbere, turmeric, and cumin and stir to coat the aromatics, cooking for 30 seconds until the spices are fragrant and beginning to darken slightly — watch closely so they don't scorch.
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