Ingredients
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1 cup shiro powder (Ethiopian spiced chickpea flour) shiro powder1 cup shiro powder (Ethiopian spiced chickpea flour)
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2 1/2 cups water water2 1/2 cups water
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1 medium onion, finely chopped onion1 medium onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tbsp ginger, minced ginger1 tbsp ginger, minced
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1 large carrot, diced carrot1 large carrot, diced
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1 cup kale, chopped kale1 cup kale, chopped
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1 small tomato, diced tomato1 small tomato, diced
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1 tbsp berbere spice blend berbere spice blend1 tbsp berbere spice blend
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1/2 tsp turmeric turmeric1/2 tsp turmeric
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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Salt, to taste saltSalt, to taste
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Black pepper, to taste black pepperBlack pepper, to taste
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1 tbsp olive oil (optional, can be omitted for oil-free) olive oil1 tbsp olive oil (optional, can be omitted for oil-free)
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Lemon wedges, for serving lemon wedgesLemon wedges, for serving
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Fresh cilantro, for garnish cilantroFresh cilantro, for garnish
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2-3 mini gluten-free injera (or 1 large, cut into chips) injera2-3 mini gluten-free injera (or 1 large, cut into chips)
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Avocado slices (optional) avocadoAvocado slices (optional)
Directions
Prepare the shiro and sautéed vegetables at the same time for efficiency. Crisp the injera chips just before serving to keep them crunchy. Customize the bowl with your favorite greens or seasonal vegetables. Shiro powder is available at Ethiopian markets or online. For extra flavor, add sautéed mushrooms or other seasonal vegetables. Make it oil-free by dry sautéing the aromatics.
Steps
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1
Done
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Heat olive oil (if using) in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. |
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2
Done
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Add carrot and cook for another 2 minutes. Toss in kale and tomato, stir, and cook for 2 more minutes. |
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3
Done
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Sprinkle in berbere spice blend, turmeric, smoked paprika, salt, and pepper. Mix well. Continue to sauté for another 1-2 minutes until spices are aromatic. |
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4
Done
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In a separate saucepan, combine shiro powder with 2 1/2 cups water. Whisk together and bring to a gentle simmer over medium-low heat, stirring frequently. |
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5
Done
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Simmer the shiro for 7-10 minutes, stirring often, until thickened and creamy. Season with salt and pepper to taste. |
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6
Done
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While shiro cooks, cut gluten-free injera into triangles. Toast in a dry skillet or oven at 375°F (190°C) for 5-7 minutes until crisp. |
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7
Done
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To serve, spoon shiro into bowls, top with sautéed berbere veggies, and garnish with fresh cilantro, avocado slices (optional), and a lemon wedge. Add injera chips on the side for dipping. |
