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Ethiopian Shiro Wat, Almond Flour Base

Shiro is Ethiopia's beloved spiced chickpea-flour stew; this version rebuilds the same silky, spoonable texture using toasted almond flour instead.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: East African
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 3 tbsp niter kibbeh or oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp berbere spice blend
  • 1/2 cup almond flour lightly toasted
  • 1 tomato diced
  • 2 cups vegetable broth
  • Salt to taste

Instructions

  • Heat niter kibbeh in a pot over medium heat. Add onion, cook 5 minutes until softened.
  • Add garlic, cook 1 minute.
  • Stir in berbere, cook 1 minute until fragrant.
  • Add almond flour directly to the pot, stirring constantly, and toast 2 minutes.
  • Stir in tomato, cook 3 minutes.
  • Gradually whisk in broth to avoid lumps, then bring to a gentle simmer.
  • Simmer, stirring often, 10 minutes until thickened to a smooth, spoonable consistency.
  • Season with salt and serve hot.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 9g | Fat: 26g | Fiber: 3g
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