Ma Gehennet’s ground chickpea stew (Shiro) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 45) by Hawa Hassan and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ma Gehennet’s Eritrean flatbreads (Kicha); Ma Gehennet’s stewed spinach (Zebhi hamli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • yelizaveta_38dvwk on May 02, 2026

    This was delightful. Used a mild berbere, and was worried it wouldn’t come together when the flour clumped up, but it did. Served with the stewed spinach on the opposite page. I think next time I would make a slurry with a little water before mixing in the chickpea powder to help prevent clumps.

  • billie109210 on February 18, 2026

    We really loved this dish. It had a ton of flavor and was great with the Eritrea flat bread. Our young kids even enjoyed it!

  • lholtzman on May 31, 2024

    Stir frequently during the last 5 minutes to prevent sticking and clumping.

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