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
Scale
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
