Shiro is an Ethiopian vegetarian stew made by cooking chickpea flour with onion, garlic and berbere spice until velvety smooth. Eaten by hand with injera, it is a staple of everyday meals.
Cook the onion in the oil over medium heat for 8 minutes, until softened. Add the garlic and ginger and cook for 1 minute more.
Add the berbere and cook for 2 minutes, stirring.
Whisk the chickpea flour with the water to make a smooth slurry, then slowly pour it into the pot. Cook over low heat, stirring constantly, for 12–15 minutes, until thickened and smooth.
Season with salt to taste and serve hot with injera or bread.
Store in a covered container in the refrigerator for up to 3 days. To reheat, add a little water and warm over low heat, stirring.
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