Shiro is a chickpea cream to spread very typical of Ethiopias gastronomy. There are many variants of this stew with different spices and texture. For this recipe that I share with recipes, I have used the spices that we all have at hand and I have added less water so that the texture is like that of a hummus. You can add more or less water according to your tastes. The Ethiopian Shiro can eat alone or with traditional Ethiopian bread.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make Shiro Ethiopian: |
| ½ cup of chickpea flour ½ cup of vegetable oil ½ cud of clavo 1 pinch of pepper ½ teaspoon of salt 1 pinch of coriander 1½ cups of water (360 milliliters) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Shiro Ethiopian:
1. Heat a pot with a jet of oil and sauté the chopped onion and garlic, fresh ginger and all spices for several minutes to release the aroma.
2. Add the rest of the oil and let it heat and infuse several minutes.
3. Add the crushed tomato and mix with a manual whisk to incorporate the ingredients well.
4. Lower the fire and gradually add the chickpea flour stirring with the rods, cook a couple of minutes and add the water. The amount indicated in this recipe for ethiopian chickpea cream is orientation, add it little by little until you get a texture that you like the most. You can leave it almost liquid or thicker as a kind of pate or hummus.
5. Once the ingredients are integrated, the mixture passes by the blender a couple of minutes until the Shiro of Ethiopia is creamy. It serves this puree of chickpeas with spices and eat it alone or smeared in a piece of breadcrumbs for example. If you enter my blog vegspiration you can find this and some more typical recipes of Ethiopian cuisine.
