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Ethiopian shiro wat, a smooth orange-red chickpea stew in a shallow clay bowl with a piece of injera beside it, natural window light.

Ethiopian Shiro Wat (Spiced Chickpea Stew)

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A smooth Ethiopian chickpea-flour stew scented with berbere, garlic, ginger, and tomato.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ethiopian
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shiro stew
  • 1 1/2 cups chickpea flour
  • 4 cups water
  • 2 medium yellow onions finely diced
  • 2 medium tomatoes finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp berbere spice
  • 1 tbsp tomato paste
  • 3 tbsp neutral oil
  • 1 tsp fine salt
  • 1 tbsp lemon juice

Equipment

  • Heavy saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

Cook the aromatics:
  1. 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.
  2. 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:
  1. Whisk the chickpea flour with the cool water in a bowl until smooth. Slowly pour it into the saucepan while whisking constantly.
  2. 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

Calories: 345kcalCarbohydrates: 43gProtein: 14gFat: 15gSaturated Fat: 2gSodium: 640mgFiber: 10gSugar: 8g

Notes

  • Use a fine chickpea flour for the smoothest stew.
  • Berbere heat varies widely; start with less if your blend is very hot.