If you have been searching for a hearty, comforting dish that bursts with flavor and history, look no further than this Ethiopian Shiro Wat (Chickpea Stew) Recipe. This vibrant stew combines the warmth of Berbere spices with the earthiness of chickpeas, creating a velvety and richly spiced dish that’s perfect for cozy dinners. Rich in tradition and incredibly satisfying, Shiro Wat is a staple that beautifully represents Ethiopian cuisine’s bold and aromatic character, all while being surprisingly simple to prepare.
Ingredients You’ll Need
This recipe calls for a handful of humble ingredients, each playing a crucial role in layering the stew’s deep, complex flavors and silky texture. Every component is essential—from the punchy Berbere spice mix to the smooth chickpea flour, creating the perfect harmony in taste and color.
- Vegetable oil: Provides the perfect base to soften onions and infuse the spices.
- Large onion, finely chopped: Adds sweetness and body to the stew after caramelizing.
- Garlic, minced: Offers warmth and pungency that enhances the overall flavor.
- Ginger, minced: Brings a subtle zing and freshness balancing the spices.
- Berbere spice mix (2-3 tablespoons): The heart of Ethiopian cuisine, infuses the stew with vibrant heat and complexity.
- Chickpea flour (1/2 cup): Thickens the stew and gives it a luscious, creamy texture.
- Water or vegetable broth (2 1/2 cups): Ensures the stew is smooth and simmered to perfection.
- Salt (1/4 teaspoon or to taste): Balances all the flavors beautifully.
- Fresh cilantro (optional, for garnish): Adds a fresh, herbal note that brightens the dish.
- Injera or rice: Traditional Ethiopian flatbread or fluffy rice to serve alongside and soak up the stew’s goodness.
How to Make Ethiopian Shiro Wat (Chickpea Stew) Recipe
Step 1: Sauté the Onions
Begin by heating up the vegetable oil in a medium-sized pot over medium heat. Add the finely chopped onions and gently sauté them for about 5 to 7 minutes until they reach a beautiful golden brown. This step is key as it creates the rich base flavor and slight sweetness that balance the spices later on.
Step 2: Add the Aromatics and Spices
Now stir in the minced garlic and ginger along with your fragrant Berbere spice mix. Cook everything together for about 1 to 2 minutes, stirring constantly to release the spices’ deep aromas. This moment fills your kitchen with the unmistakable scent of Ethiopian cuisine.
Step 3: Incorporate the Chickpea Flour
Gradually whisk in the chickpea flour, taking care to avoid lumps. Continually stirring, let it cook for 1 to 2 minutes, allowing the raw flour taste to mellow while thickening the mixture. This step ensures the stew achieves its signature creamy texture.
Step 4: Add Liquid and Simmer
Slowly pour in the water or vegetable broth while whisking continuously to keep everything smooth. Bring the stew to a gentle simmer, then reduce the heat to low. Let it cook for 10 to 15 minutes, stirring occasionally, until the stew thickens to a luscious consistency that clings to your spoon.
Step 5: Final Seasoning
Season the stew with salt according to your taste and adjust the spiciness by adding more Berbere if you like it hotter. This flexibility lets you tailor the Ethiopian Shiro Wat (Chickpea Stew) Recipe perfectly to your preferences.
How to Serve Ethiopian Shiro Wat (Chickpea Stew) Recipe
Garnishes
To elevate your Shiro Wat presentation, sprinkle fresh cilantro over the top right before serving. This herb adds a delightful burst of freshness and a pop of color that contrasts beautifully with the stew’s warm, spicy tones.
Side Dishes
The best way to enjoy this Ethiopian Shiro Wat (Chickpea Stew) Recipe is alongside traditional injera, a soft, spongy flatbread that’s perfect for scooping. If injera isn’t readily available, fluffy white rice is a wonderful alternative, soaking up the luscious sauce and making every bite a delight.
Creative Ways to Present
For a fun and inviting meal, serve the Shiro Wat family-style in a large, rustic bowl surrounded by injera sheets, encouraging everyone to dig in and enjoy communal eating. You can even add a side of sautéed greens or soft boiled eggs to add texture and variety to the meal experience.
Make Ahead and Storage
Storing Leftovers
This stew keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve its vibrant flavors and creamy texture, making it an ideal make-ahead meal for busy nights.
Freezing
If you want to keep this Ethiopian Shiro Wat (Chickpea Stew) Recipe on hand even longer, it freezes remarkably well. Portion it into freezer-safe containers and freeze for up to two months. When thawed, it maintains its rich taste and comforting texture.
Reheating
Reheat your leftover Shiro Wat gently on the stovetop over low heat, stirring often to keep it smooth and prevent sticking. Adding a splash of water or broth can help revive its luscious consistency if it’s thickened too much after refrigeration or freezing.
FAQs
What is Berbere spice mix?
Berbere is a traditional Ethiopian spice blend made of chili peppers, garlic, ginger, basil, and other warm spices. It’s key to creating the distinct flavor profile of Shiro Wat and many other Ethiopian dishes.
Can I use canned chickpeas instead of chickpea flour?
While canned chickpeas are delicious, they don’t provide the same smooth texture for Shiro Wat as chickpea flour does. The flour thickens the stew to its signature creamy consistency, so it’s best to stick with chickpea flour for this recipe.
Is Ethiopian Shiro Wat (Chickpea Stew) Recipe suitable for vegans?
Yes! This recipe is entirely plant-based, using vegetable oil and broth, making it naturally vegan and packed with protein from chickpea flour.
How spicy is Shiro Wat?
The heat depends on how much Berbere spice you use. It can range from mild to spicy, so start with less and adjust according to your heat preference.
What should I serve with Shiro Wat if I don’t have injera?
Rice is a perfect substitute, but flatbreads like naan or pita can also work well to scoop up this comforting stew.
Final Thoughts
I can’t recommend this Ethiopian Shiro Wat (Chickpea Stew) Recipe enough if you’re craving something soulful, packed with flavor, and surprisingly simple to make. It’s the kind of dish that warms you from the inside out and invites you to slow down and savor each bite. Trust me, once you try this stew, it’s going to become a beloved go-to in your kitchen!
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Ethiopian Shiro Wat (Chickpea Stew) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Ethiopian Shiro Wat is a rich and comforting chickpea flour stew infused with aromatic spices like Berbere, garlic, and ginger. This traditional vegan dish is simmered to a creamy, thick consistency and is commonly enjoyed with injera or rice for a hearty, flavorful meal.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Spices and Flour
- 2–3 tablespoons Berbere spice mix (adjust to taste)
- 1/2 cup chickpea flour (shiro flour)
- 1/4 teaspoon salt (or to taste)
Liquids
- 2 1/2 cups water or vegetable broth
Optional
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat Oil and Sauté Onion: Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden brown to develop sweetness and deepen flavor.
- Add Aromatics and Spices: Stir in the minced garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly, to release the aromatic flavors of the spices and blend them fully.
- Incorporate Chickpea Flour: Gradually whisk in the chickpea flour, making sure to avoid lumps. Cook for another 1-2 minutes while stirring frequently to toast the flour slightly and develop a nutty taste.
- Add Liquid: Slowly pour in the water or vegetable broth while whisking continuously to ensure the mixture is smooth and free from clumps.
- Simmer the Stew: Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the stew thickens and the flavors meld beautifully.
- Season to Taste: Add salt and adjust the spice levels as desired to suit your palate.
- Serve: Serve the hot Shiro Wat with traditional Ethiopian injera or steamed rice. Garnish with fresh cilantro if using, for a burst of freshness.
Notes
- Adjust Berbere spice quantity depending on your heat preference; it can be quite spicy.
- For a richer flavor, use vegetable broth instead of water.
- Stir frequently while cooking to prevent lumps and sticking to the pot.
- Shiro Wat is naturally vegan and gluten-free if served with injera made from gluten-free flours or rice.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
