Shiro

Prepare the Base

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onions and cook until soft and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Spices

Stir in the berbere spice mix and ground turmeric. Cook for 1-2 minutes to toast the spices.

Add Tomatoes and Liquid

Add the diced tomatoes to the pot and cook for another 5 minutes until they start to break down.

Pour in the water or vegetable broth, stirring to combine. Bring to a boil.

Add Shiro Powder

Gradually whisk in the chickpea flour, stirring continuously to avoid lumps. Reduce the heat to low.

Simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.

Serve

Season with salt to taste. Garnish with fresh cilantro before serving. Serve Shiro hot with injera, rice, or bread.