Shiro with Karia Sinig Recipe

Use seasoned chickpea flour to make a quick and hearty vegetarian stew, then serve it with plenty of injera and stuffed jalapeños in this vegan, Ethiopian staple.
Photo by Farideh Sadeghin

Serves 2-4
Prep time: 15 minutes 
Total time: 35 minutes 


for the karia sinig:
2 tablespoons vegetable oil
½ large red onion, diced
1 large tomato, diced
1 teaspoon kosher salt, plus more to taste
4 large fresh jalapeños, split lengthwise, seeds discarded

for the shiro:
3 garlic cloves, peeled and roughly chopped
1 medium tomato, roughly chopped
½ medium red onion, roughly chopped
½ cup|125 ml vegetable oil
1 cup|125 grams shiro powder
4 cups|1 liter boiling water
kosher salt, to taste
1 jalapeño, thinly sliced 

to serve:


  1. Make the karia sinig: Heat the oil in a medium skillet over medium. Add the onion and cook until just soft, 2 to 3 minutes. Add the tomato and cook until slightly broken down, about 3 minutes more. Season with salt, then stuff into the jalapenos and set aside until ready to serve.
  2. Make the shiro: Blend the garlic, tomato, and red onion in the bowl of a food processor until it forms a paste. 
  3. Heat the oil in a medium heavy-bottomed saucepan over medium-high. Add the onion-tomato paste and cook until it changes color to a deep red, 4 to 5 minutes. Add the shiro powder and cook, slowly adding the water a little at a time and stirring, until smooth. Lower the heat and cook, covered, until it reaches a semi-thick soup-like consistency, about 10 to 15 minutes. Season with salt, stir in the sliced jalapeño, and remove from the heat. Serve immediately with the karia sinig and injera. 

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