morsels45

morsels45 said

Shiro

Ground chickpeas simmered to a thick, spiced purée.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make shiro

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Ethiopian, with berbere

30 minutes · serves 4 · Easy

What you need

  • 150g shiro powder (ground chickpea)
  • 1 onion, diced very fine
  • 3 garlic cloves
  • 2 tbsp berbere
  • 3 tbsp oil
  • 800ml water

What you do

  1. 1Cook the onion in the dry pan first, no oil, for 5 minutes until it softens in its own moisture. That is the Ethiopian way and it is worth doing.
  2. 2Add the oil and garlic, then the berbere, and fry 2 minutes until it darkens.
  3. 3Whisk the shiro powder into the water separately, then pour it in slowly, stirring.
  4. 4Simmer 15 minutes, stirring often — it catches easily. It should be thick enough to hold a spoon-track. Injera or rice.

With chickpea flour

25 minutes · serves 3 · Easy

What you need

  • 100g gram flour
  • 1 onion
  • 2 tbsp berbere or 1 tbsp paprika and 1 tsp cayenne
  • Garlic
  • Oil

What you do

  1. 1Soften the onion in oil, add garlic and spice.
  2. 2Whisk the flour into 600ml water and pour in gradually.
  3. 3Simmer 15 minutes, stirring, until thick.