Shiro Soup

Ingredients

• 1 cupshiro powder — ground roasted chickpea flour
• 1yellow onion — finely chopped
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 1tomato — chopped
• 1 tbspberbere
• 2 tbspniter kibbeh or oil
• 5 cupswater
• 1 tspfine salt

Method

1. Begin by finely chopping 1 yellow onion and mincing 3 cloves of garlic and 1 tablespoon of fresh ginger. Dice 1 tomato into small pieces. These aromatics will form the flavor base of your Shiro Soup.
2. In a medium-sized pot, heat 2 tablespoons of niter kibbeh or oil over medium heat. Once the fat is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes soft and takes on a pale golden color, which should take about 5 to 7 minutes. This step develops the sweetness and depth of the onion.
3. Add the minced garlic and ginger to the pot with the onion. Stir continuously for about 1 to 2 minutes, until the garlic and ginger release their fragrance. Be careful not to let them brown, as this could introduce a bitter taste.
4. Sprinkle 1 tablespoon of berbere into the pot. Stir it into the onion mixture, allowing the spice to bloom in the hot fat for about a minute. This will help the berbere release its oils and deepen its flavor, creating a rich base for the soup.
5. Add the diced tomato to the pot, stirring to combine. Cook until the tomato softens and begins to break down, about 3 minutes. This will add a slight acidity and sweetness to balance the spice.
6. Stir in 1 cup of shiro powder, ensuring it is well mixed with the aromatics. Gradually pour in 5 cups of water while stirring to prevent lumps from forming. Increase the heat to medium-high and bring the mixture to a gentle simmer.
7. Once simmering, reduce the heat to low and let the soup cook for about 15 to 20 minutes, stirring occasionally. The soup should thicken and develop a smooth, creamy texture as the shiro powder cooks through. If it becomes too thick, you can add a little more water to reach your desired consistency.
8. Taste the soup and add 1 teaspoon of fine salt, adjusting to your preference. Ladle the hot Shiro Soup into warm bowls and serve immediately, allowing its comforting aroma to invite everyone to the table.