About the Recipe
Shiro is one of the most basic, affordable, and important dishes in Ethiopian cuisine. It also happens to be gluten-free. The main ingredient, the shiro flour, is made from roasted chickpeas, fava beans, peas or a blend of all three and other seasonings such as garlic, ginger and sacred basil, also known as holy basil.
The chickpeas, along with the spices, are sun dried and then milled to make the flour. As my grandmother always says, if the chickpeas are seasoned well the actual process of making shiro wot can be as simple as adding water and mixing, read this blog post for more.
There are a few different ways of preparing shiro. In my first ebook, Ethiopian Home Cooking Vol 1, I have shared three of my favourite methods. Here is another recipe:
To a medium sized pan add olive oil, minced garlic, turmeric, and cook the garlic until fragrant.
In a jug mix the veggie cube with hot water (not boiling) and pour into the pan once the cube has dissolved.
Add Amaarech Shiro Blend and whisk until everything is combined and bring to a boil. Put the lid on, reduce the heat to the lowest setting, and simmer for about 20 - 25 mins or until the oil surfaces.
Add the qibbeh if you have it or a dash of good quality olive oil, adjust the salt, and take off heat.
Serve with a side of simple timatim slata (tomato salad) and freshly made injera.