Ethiopian Shiro Wat is a comforting, flavorful stew made with chickpea flour and infused with the aromatic and spicy Berbere mix. This rich, creamy dish is a staple in Ethiopian cuisine and pairs perfectly with injera or rice, making it a wholesome, plant-based meal.
Why You’ll Love This Recipe
This Ethiopian Shiro Wat (Chickpea Stew) is not only rich in flavors, but also quick and easy to make, making it perfect for busy weeknights. The combination of Berbere spices, chickpea flour, and ginger creates a warm, hearty stew that’s both satisfying and nutritious. It's vegan, gluten-free, dairy-free, and packed with protein—ideal for those following a plant-based diet or anyone looking for a wholesome, flavorful meal. Plus, it’s easy to customize to your taste by adjusting the spiciness and seasoning.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- ½ cup chickpea flour (shiro flour)
- 2 ½ cups water or vegetable broth
- ¼ teaspoon salt (or to taste)
- Optional: Fresh cilantro for garnish
- Injera or rice for serving
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- 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.
- Stir in the garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly, to release the spices' aroma.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1-2 minutes, stirring frequently.
- Slowly pour in the water or vegetable broth while whisking continuously to create a smooth consistency.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the stew thickens.
- Season with salt to taste and adjust spices as desired.
- Serve hot with injera or over rice, garnished with fresh cilantro if desired.
Servings and timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Storage/Reheating
Shiro Wat can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat on the stove over medium heat, adding a splash of water or vegetable broth to reach the desired consistency. This dish also freezes well, so you can store leftovers in a freezer-safe container for up to 2 months. Reheat frozen Shiro Wat in a pot over low heat, adding a bit of liquid to maintain the stew’s creamy texture.
FAQs
1. What is Berbere spice mix?
Berbere is a traditional Ethiopian spice blend that typically includes ingredients like chili peppers, garlic, ginger, cinnamon, cumin, and other warming spices. It’s known for its rich and bold flavors.
2. Can I make this recipe spicier?
Yes, you can adjust the amount of Berbere spice to your taste. If you want more heat, add extra chili powder or crushed red pepper.
3. Can I use a different type of flour?
Chickpea flour (shiro flour) is essential for the authenticity and texture of Shiro Wat. Substituting it with another flour will alter the dish's flavor and consistency.
4. Can I make this recipe without Berbere spices?
While Berbere spices are key to this dish, you can make your own spice mix at home using chili powder, cumin, coriander, and cinnamon. However, it will not have the same depth of flavor as the traditional Berbere.
5. Can I add vegetables to Shiro Wat?
Yes, you can add vegetables like tomatoes, spinach, or carrots to enhance the flavor and nutritional value. Just make sure to adjust the cooking time for the added ingredients.
6. Can I make Shiro Wat in advance?
Yes, Shiro Wat actually tastes better the next day as the flavors continue to develop. Prepare it ahead of time and refrigerate for up to 3 days.
7. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free because it uses chickpea flour instead of wheat-based flours.
8. Can I make Shiro Wat spicier?
Definitely! You can adjust the amount of Berbere spice mix to make it more or less spicy, depending on your preference.
9. Can I serve Shiro Wat with bread other than injera?
While injera is the traditional bread pairing for Shiro Wat, you can also enjoy this stew with rice, flatbreads, or even pita bread.
10. Can I use vegetable broth instead of water?
Yes, vegetable broth will add more depth of flavor to the stew. Feel free to substitute it for water.
Conclusion
Ethiopian Shiro Wat is a perfect dish for anyone looking to explore authentic Ethiopian flavors in a quick and easy stew. Rich, hearty, and full of spices, it’s a comforting meal that pairs beautifully with injera or rice. Whether you’re a fan of Ethiopian cuisine or trying it for the first time, this dish is sure to become a favorite.
Ethiopian Shiro Wat (Chickpea Stew)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Ethiopian Shiro Wat (Chickpea Stew) is a vegan, gluten-free, and protein-packed dish made with chickpea flour and Berbere spice mix. A rich and creamy stew, it's an authentic, comforting meal that's perfect with injera or rice. Quick and easy to make, this hearty Ethiopian stew is full of aromatic spices, making it a great choice for those following a plant-based diet or looking for a wholesome, flavorful meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- ½ cup chickpea flour (shiro flour)
- 2 ½ cups water or vegetable broth
- ¼ teaspoon salt (or to taste)
- Optional: Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- 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.
- Stir in the garlic, ginger, and Berbere spice mix. Cook for 1-2 minutes, stirring constantly, to release the spices' aroma.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Cook for 1-2 minutes, stirring frequently.
- Slowly pour in the water or vegetable broth while whisking continuously to create a smooth consistency.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the stew thickens.
- Season with salt to taste and adjust spices as desired.
- Serve hot with injera or rice, garnished with fresh cilantro if desired.
Notes
- For extra flavor, feel free to add veggies like tomatoes, spinach, or carrots.
- Adjust Berbere spice mix to suit your spice preference.
- You can make this dish ahead of time; it tastes even better the next day.
- Shiro Wat is ideal for meal prepping, and leftovers can be stored in the fridge or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
