Shiro wat is one of Ethiopia’s most comforting stews: chickpea flour is simmered with berbere, onion, tomato, and aromatics until smooth and spoonable.
Cook the onion until soft and sweet, bloom the spices, then whisk in chickpea flour and water gradually so the stew stays silky rather than lumpy.
Whisk the chickpea flour into cool water before it reaches the pot if you want the smoothest possible texture.
Serving Suggestions
Serve warm on injera with greens, lentils, or a simple tomato salad so the bread can soak up the stew.
Recipe Notes
Store shiro covered in the refrigerator for up to 4 days. Reheat gently with a splash of water because it thickens as it cools.
Ethiopian Shiro Wat (Spiced Chickpea Stew)
A smooth Ethiopian chickpea-flour stew scented with berbere, garlic, ginger, and tomato.
Ingredients
Equipment
Method
Cook the aromatics:
- Heat the oil in a heavy saucepan over medium heat. Add the onions and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
- Add the garlic, ginger, berbere, and tomato paste. Cook for 1 minute, then stir in the tomatoes and cook for 5 minutes until they soften.
Whisk and simmer:
- Whisk the chickpea flour with the cool water in a bowl until smooth. Slowly pour it into the saucepan while whisking constantly.
- Bring to a gentle simmer and cook for 15 to 18 minutes, stirring often, until thick and glossy. Season with salt and lemon juice, then serve warm.
Nutrition
Notes
- Use a fine chickpea flour for the smoothest stew.
- Berbere heat varies widely; start with less if your blend is very hot.
