📝 About This Recipe
The soul of Ethiopian vegan cuisine, Shiro powder is a complex, aromatic blend of roasted chickpeas and a symphony of highland spices. This golden flour is the foundation for 'Shiro Wot,' a silky, comforting stew that is a staple on every Ethiopian dinner table. By roasting the legumes and spices from scratch, you unlock a depth of nutty, earthy flavor and a lingering warmth that store-bought versions simply cannot replicate.
🥗 Ingredients
The Legume Base
- 3 cups Split Yellow Peas or Chickpeas (dried and cleaned)
Aromatic Foundations
- 2 medium Red Onion (very thinly sliced)
- 10-12 pieces Garlic Cloves (peeled and smashed)
- 3 inch piece Fresh Ginger (peeled and sliced)
The Spice Blend (Mitten)
- 1/2 cup Berbere Spice Mix (high quality, authentic)
- 2 tablespoons Salt (adjust to taste)
- 1 tablespoon Korerima (Black Cardamom) (seeds only, toasted and ground)
- 1 teaspoon Mekelesha Spice Blend (Ethiopian finishing spice)
- 1 tablespoon Dried Basil (Besobela) (Ethiopian sacred basil is preferred)
- 1 tablespoon Cumin Seeds (toasted)
- 1/2 teaspoon Fenugreek Powder (adds the signature bitter-nutty note)
- 1 teaspoon Bishop’s Weed (Ajwain/Nech Azmud) (essential for digestion and flavor)
👨🍳 Instructions
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1
Rinse the dried chickpeas or yellow peas thoroughly under cold water until the water runs clear. Spread them out on a clean kitchen towel and pat dry completely.
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2
In a large, heavy-bottomed cast iron skillet or 'mitad' over medium-low heat, add the dried chickpeas. Toast them slowly, stirring constantly for 15-20 minutes until they turn golden brown and emit a nutty aroma.
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3
Remove the toasted chickpeas from the pan and set aside to cool. In the same pan, add the sliced onions, garlic, and ginger without any oil.
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4
Dry-roast the aromatics over medium heat, stirring frequently, until the onions are dehydrated and slightly charred. This concentrates their flavor significantly.
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5
Add the cumin seeds, bishop's weed, and korerima seeds to the pan with the aromatics for the last 2 minutes of roasting to release their essential oils.
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6
Combine the toasted chickpeas, the roasted aromatic mixture, and the dried basil in a large bowl. Let everything cool to room temperature.
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7
Using a high-speed blender or a heavy-duty spice mill, grind the mixture in small batches until it becomes a very fine, soft flour.
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8
Sift the ground flour through a fine-mesh sieve into a clean bowl. Regrind any coarse pieces that remain in the sieve until the entire batch is uniform.
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9
Stir in the Berbere spice, salt, fenugreek powder, and Mekelesha. Use a whisk to ensure the spices are evenly distributed throughout the chickpea flour.
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10
Taste a tiny pinch of the powder. It should be savory, spicy, and highly aromatic. Adjust salt or Berbere if you prefer a saltier or spicier profile.
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11
Spread the final powder on a tray for 30 minutes to ensure any residual moisture from the aromatics has evaporated before storage.
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12
Transfer the Shiro powder to an airtight glass jar. Label it with the date and store it in a cool, dark cupboard.
💡 Chef's Tips
Always use a heavy-bottomed pan for roasting to prevent the chickpeas from scorching, which creates a bitter taste. If you cannot find Ethiopian Besobela, a mix of Italian basil and a pinch of dried oregano is a decent substitute. Ensure the roasted onions and garlic are completely dry before grinding; any moisture will cause the powder to clump and spoil quickly. For an even smoother Shiro Wot stew later, sift your powder a second time right before cooking. High-quality Berbere is the key—if yours is mild, feel free to increase the quantity to achieve that signature red hue.
🍽️ Serving Suggestions
Whisk into boiling water with minced onions and oil to create the classic Shiro Wot stew. Serve alongside Injera (sour fermented flatbread) and a side of Gomen (collard greens). Pair with a glass of Tej (Ethiopian honey wine) for an authentic highland dining experience. Use a tablespoon of the powder to thicken and season other vegetable stews or lentil dishes. Serve with a dollop of Niter Kibbeh (spiced clarified butter) on top of the finished stew for ultimate richness.