EthiopianDinner

Recipe Story

origins & traditions

Shiro Wat is a beloved Ethiopian staple made from ground chickpea flour that transforms into a luxuriously smooth, porridge-like stew. This protein-rich dish features the complex flavors of berbere spice blend, garlic, and onions, creating layers of warmth and depth. The slow simmering process allows the chickpea flour to fully hydrate and develop its characteristic velvety texture. Unlike many Ethiopian stews that require hours of cooking, Shiro Wat comes together relatively quickly, making it a popular weeknight meal. Traditionally served on injera flatbread and accompanied by collard greens or cabbage, this vegetarian dish is both nourishing and deeply satisfying. The berbere spice blend gives it a distinctive Ethiopian character with notes of chili, fenugreek, and warm spices that dance on the palate.

Instructions

step by step

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Finely dice the onions and mince the garlic and ginger.
Heat olive oil in a large saucepan over medium heat. Add the diced onions and cook for 8-10 minutes, stirring frequently until softened and lightly golden.
Add the minced garlic and ginger to the onions and cook for 2 minutes until fragrant.
Stir in the berbere spice blend (paprika, cayenne, cumin, coriander, turmeric, black pepper) and cook for 1 minute to toast the spices.
Add the tomato paste and stir well to combine with the onion mixture.
In a separate bowl, whisk together the chickpea flour with 1 cup of water until completely smooth with no lumps.
Gradually add the chickpea flour mixture to the saucepan, stirring constantly to prevent lumps from forming.
Add the remaining 3 cups of water, salt, and stir thoroughly.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring every 5 minutes to prevent sticking. The stew should thicken to a creamy, porridge-like consistency.
Taste and adjust seasoning with additional salt if needed. If the stew becomes too thick, add a splash of water to reach desired consistency.
Remove from heat and let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Shiro Wat

4.4 (15)

A creamy Ethiopian chickpea flour stew simmered with aromatic spices and berbere seasoning, creating a rich and comforting traditional dish served with injera bread.

medium

50 min

6 servings

Ingredients

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Main Ingredients

2 cups chickpeas, ground into flour or use chickpea flour
2 pieces onions, finely diced
2 tablespoons tomato-paste, none

Aromatics

6 cloves garlic, minced
2 teaspoons ginger, fresh, minced

Spices

2 teaspoons paprika, none
1 teaspoons cayenne, none
1 teaspoons cumin, ground
1 teaspoons coriander, ground
1/2 teaspoons turmeric, ground
1/2 teaspoons black-pepper, freshly ground

Seasoning

1 1/2 teaspoons salt, none

Cooking Fat

3 tablespoons olive-oil, none

Garnish

2 tablespoons cilantro, chopped (optional)

Chef Tips

expert advice

•For the most authentic flavor, toast whole spices and grind them fresh rather than using pre-ground spices.

•The stew should be thick enough to hold its shape on injera but still pourable.

•If you prefer a spicier version, increase the cayenne pepper gradually.

•Some Ethiopian cooks add a tablespoon of butter at the end for extra richness.

•The chickpea flour must be whisked thoroughly with cold water before adding to prevent lumps.

•Constant stirring during the first 10 minutes of simmering is crucial for achieving the signature smooth texture.

•This dish tastes even better the next day as the flavors meld together.

•Serve alongside sautéed collard greens, cabbage, or roasted vegetables for a complete Ethiopian meal experience.

Ethiopian

⭐ Highly Rated

1h 30mmedium